I was inspired by Troubled Tofu (link to her AWESOME blog on the left) a while back and have been playing around with the recipe for months. I think I have it perfected!
Although there is a lot of Tofu in this salad...the real star is the CRUNCH from all the fresh raw veggies in here.




Ingredients:
1 package extra firm tofu (pressed, drained and cubed into tiny little cubes...TINY!)
4-6 cloves of garlic, minced
2 tbsp olive oil
1/2 cup shredded carrots
1 medium red onion, chopped
2 stalks celery, chopped
1/2 cup walnut pieces
1 cup grapes (green or red, or even raisins), halved
1 cup vegan mayonnaise (vegannaise, or any brand, or make your own!)
Sea Salt and Fresh Cracked Pepper to taste
Directions:
Chop up the tofu into tiny, tiny, tiny little pieces. Add olive oil to a skillet on medium high heat and add garlic. Then add tofu. Saute until golden, about 7-10 minutes. Remove from heat and let cool. Add all other ingredients, mix it all up. Chill before serving. Serve on a sandwich, in a wrap, on a bed of greens, or eat it with a fork right out of the bowl!
BONUS:
Soy Mayo, from the "Hot Damn Hell Yeah" Cookbook. (pg11)
1 package tofu
1 tbsp cider vinegar
1 tbsp lemon juice
1 tbsp sugar
1 tbsp dijon mustard
1/2 tsp sea salt
1/3 - 1/2 cup olive oil
Place all ingredients except oil in a food processor or blender and puree on high speed a few minutes, until smooth. Add oil, a little at a time until desired creaminess and texture. Makes about 2 cups. Keep refrigerated. Lasts about a week.
4 comments:
I'm going to give this one a try!
Hey Joni, I just made this for a weekend away and loved it - thanks for the recipe! :-)
Hello! Thank you for your recipe. I just made this for my girlfriend and I's 6 year anniversary. We are planning a picnic at Central Park, and found your recipe on Google. It's really delicious!! :o)
It's perfect!
I pulsed all the veggies so they were a consistent size and made up a dressing with soy beans and a little oil (even vegan, I hate mayo) but thank you for this recipe! it was fantastic!
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