Tofu Salad first entered my life in 2021, and I have never gone a week without it! It's soooo easy, it's creamy, it's delicious, and it's high protein!
Let's get right into it.
1 week worth of Tofu Salad = 5 day supply!
2 large blocks of extra firm tofu (the highest amount of protein I've seen is 15g per package)
1 large package of your favorite hummus! Sub Idea: use fabalish mayo
lemon juice of 1 lemon
tahini for extra creaminess
extra virgin olive oil
minced celery and minced onion
salt, pepper, onion powder, garlic powder, cumin, paprika
First, rinse and dry out your tofu blocks. Then break them up into small pieces, or mash with a fork. Mix all ingredients in a bowl, and store in a sealed container for up to 5 days!
Balsamic Vinaigrette
equal parts balsamic vinegar, olive oil, and dijon mustard
mix in salt, pepper (heavy on the pepper!), onion powder, garlic powder, oregano
Salad:
organic head of iceberg lettuce, or any lettuce of your choice
avacado
cucumber
cherry tomatoes
broccoli sprouts ( I recommend growing your own sprouts at home, its so fun, easy, and saves you so much money!)
To make the handheld salad:
Gently rip the lettuce off from the root, rinse clean and pat dry with a towel.
Add your salad ingredients to the center of the leaf, closer to the root side.
Add your dressing lightly, and keep some on the side for dipping!
Fold all sides of the leaf covering the middle, and enjoy!
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