Vegetable & Baked Tofu Salad
 
Prep time
Total time
 
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:
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
  • .
  • The rest
  • .
  • Bread slices, wraps or crackers
  • Lettuce leaves
  • Tomato slices
Directions
  1. 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/