I came up with this veggie-cashew-tofu salad that is fabulous on bread, crackers or in a wrap. I love the combination of the soft tofu and crunchy cashews; to me, that makes an ideal salad. With a little bit of prep, you'll have a tasty, protein-filled lunch option for the whole week.
Author: Epicurean Vegan
Serves: 6
Ingredients
½ C vegan mayo (I recently discovered Just Mayo. It's fantastic)
2 tsp Dijon
1 Tbs nutritional yeast
1 Tbs lemon juice
½ tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
¼ tsp kelp powder
4 green onion, sliced
1 carrot, grated
2 celery stalks, sliced or chopped
½ small cucumber, diced (about ½ cup)
½ C parsley, chopped
½ C cashews or almonds, coarsely chopped
8-oz pkg. baked tofu, Italian seasoning flavor, diced
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The rest
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Bread slices, wraps or crackers
Lettuce leaves
Tomato slices
Directions
In a medium bowl, combine everything (but the tofu) and thoroughly blend. Fold in the diced tofu. Serve on large flax crackers for a snack, or pile onto some bread or a wrap for a healthy lunch. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/10/13/vegetable-baked-tofu-salad/