Breastfeeding Friendly Vegan Chef Salad
Total time50 min
Prep time25 min
Cook time25 min
4.7(10)
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Learn more →Ingredients
4 servings
For the baked tofu
- 1 block (14 oz) extra-firm tofu, pressed and cut into ½-inch slabs
- 2 tbsp tamari
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
For the dressing
- ½ cup vegan mayonnaise
- 2 tbsp unsweetened plain plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp dried dill
- ½ tsp onion powder
- ¼ tsp garlic powder
- salt and pepper to taste
For the salad
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 4 oz vegan deli slices, cut into thin strips
- 1 cup cherry tomatoes, halved
- 1 english cucumber, halved lengthwise and sliced
- 4 radishes, thinly sliced
- 1 avocado, pitted and sliced
- ¼ red onion, thinly sliced
- ¼ cup pitted kalamata olives, halved (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together the tamari, olive oil, smoked paprika, and garlic powder. Add the tofu slabs and turn to coat on all sides, then arrange in a single layer on the prepared baking sheet.
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