Let's take that summer salad to a whole new level.
STL Veg Girl Caryn Dugan joined us with the delicious recipe.
Vegan Chopped Salad with Blue Cheese Dressing
¼ C of each:
- Chickpeas, drained and rinsed
- Roasted red peppers, diced
- Cucumber, diced
- Red onion, diced
- Black beans, drained and rinsed
- Walnuts, roughly chopped
1 C dark leafy green of your choice
On a large plate, line up all the ingredients in their own row, stacked against one another.
½ tsp garlic powder
½ tsp lemon juice
½ tsp apple cider vinegar
¼ - ½ tsp tahini
¼ - ½ block of firm or extra firm tofu (I prefer MOFU tofu)
Mix all ingredients except for the tofu together in a bowl until a smooth consistency is reached. Taste as you go for an authentic flavor. Crumble the tofu (leaving some big lumps) and gently incorporate into the mixture. The tofu will act as the blue cheese in the dressing and will soak up the flavors. Allow to chill for 30 minutes and drizzle over salad.