This salad is the perfect example of how plant-based food can feel hearty, satisfying, and craveable. It’s savory, meaty, and full of umami, yet just so happens to be vegan — a dish that can be served as a side, a starter, or even as dinner on its own. The tofu croutons bring much needed crunch while offering more protein and fewer calories than your traditional croutons. The miso vinaigrette ties everything together with bright acidity, deep umami, and a subtle touch of sweetness from honey. It’s also deceptively simple to make. Most of the work happens in the oven while the mushrooms and tofu roast until golden and crisp. In the meantime, you throw together a quick vinaigrette, and it comes together with a toss of fresh arugula and scallions. This has become my go-to salad — and I’m confident it will become yours too. Best Practices Choose the right mushrooms: Oyster, shiitake, and brown beech all work beautifully here. Tear them into irregular pieces for more crispy edges. Don’t crowd the pan: Give the mushrooms space on the sheet pan to ensure they roast and caramelize instead of steaming. Wire rack = crispier tofu: Elevating the tofu on a rack allows hot air to circulate and moisture to escape, resulting in a golden, crunchy exterior. Dress while warm: Tossing the mushrooms into the salad while they’re still hot helps them soak up the dressing and release more flavor. Season immediately: Sprinkle the tofu with shichimi togarashi as soon as it comes out of the oven so the seasoning clings to the hot surface.