Food

Chickpea Tofu Salad

If you are a vegan or vegetarian, this salad is perfect for you! Now a days there are so many salads that call for feta cheese, goat cheese, marble cheese, chicken, bacon, tomato, egg, etc. What ever happened to plain old ‘straight from the garden’ salads? Personally I think all salads should be plant based, that’s when they are the best! So I decided to create a delicious salad that anyone can eat that includes all that good stuff.

IMG_0026No those aren’t croutons on top… or bread or cheese. It’s TOFU! The marvelous, wonderful tofu.  There are so many health benefits to tofu and it can be used for universally anything! A meat replacement, cheese replacement, egg replacement – I’ve even heard or cake recipes calling for raw tofu! It really is quite an amazing food.

What is tofu you ask? Well it is just simply soybeans pressed into a curd. You can click here for more information about tofu. It doesn’t really have a taste either. People mostly use it for the texture because it makes a good substitute for many things. But it’s also packed with protein!

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Chickpea Tofu Salad
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. leafy greens (spinach, collards, arugula, watercress, etc)
  2. cucumber
  3. broccoli
  4. carrots
  5. tofu
  6. chickpeas
  7. walnuts
  8. dried cranberries
  9. sunflower seeds
Instructions
  1. I first started off by making my tofu. If you have never made tofu before, it's really simple. Your tofu will be in a package where it is soaked in water. Drain it of the water and place it on a plate. Cover it with a towel to absorb the water, and place something heavy on it like a can or 2. Leave it like this for 30-60 minutes and check it every 10 minutes or so to drain the excess water.
  2. Next, cut up your block of tofu into little square pieces. Grease a frying pan with coconut oil, put it to medium, and get ready to fry some tofu! You can cook it like chicken by marinating it, barbequing it, roasting it, etc. Like I said, the possibilities are truly endless what you can do with it.
  3. While your tofu is cooking, (keep flipping them every few minutes) start making your salad. Wash your spinach or whichever leafy green you chose, and put it into a large bowl. Cut up cucumber, and slice thin slices of carrot with a peeler.
  4. Add on chickpeas, walnuts, dried cranberries and sunflower seeds. Once your tofu is cooked it should be brownish. Take it off the pan and add it right on top of your salad.
  5. I also topped mine with raw broccoli, and served it with raspberry vinaigrette dressing.
Mindfully Bliss http://mindfullybliss.com/
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