In order to add more sustenance and protein to my salad, I added chickpeas and tofu. Simple, straightforward and delicious!
Ingredients
Dressing Ingredients:
1/2 cup raw cashews (soaked overnight or use a high-speed blender)
1/2 cup water
3 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon dijon mustard
1/2 tablespoon vegan Worcestershire
2 teaspoons capers, drained
1 garlic clove
1/2 teaspoon sea salt, or to taste
1/8 teaspoon black pepper, or to taste
Salad:
Romaine
¼ red onion
Shredded carrots
1 can of chickpeas (drained and rinsed)
1 cucumber
Banana Peppers
Tofu:
1 package of extra firm tofu (drained and pressed)
½ teaspoon of sea salt
½ teaspoon of black pepper
½ teaspoon of garlic powder
¼ teaspoon of thyme
¼ teaspoon of rosemary
Preparation
For the dressing, add all the ingredients, except for the salt and pepper to a high-speed blender. Process until smooth and season with salt and pepper to taste.
For the tofu. After you drain and press, pull apart into chunks. Mix seasonings into a bowl. I used an air fryer with a small piece of parchment paper on the bottom. Lay tofu on parchment paper then sprinkle with seasonings. Toss and sprinkle more. Air fry at 375 degrees for 8-12 minutes, depending on desired texture. Make sure to flip midway through. If baking, bake at 400 degrees for 15-20 minutes.
Chop veggies and assemble salad.
Recipe origin: