It took me awhile to try this recipe, but once I did, it quickly became a favorite. Sometimes I forget about it and it’s always a nice surprise to fall in love all over again. I no longer have to stare longingly at the deli case at Whole Foods that contains actual Sonoma chicken salad! This salad is yummy on some toasted bread, or just in a bowl to scoop up with crackers. It’s perfect for spring or summer, as it’s light, but fills you up. The tofu takes on the flavors you’re giving it and since it’s tiny cubes, I have found it fools even the pickiest tofu snobs. 😉 You only use half a block of tofu here, (unless you’re doubling the recipe), so I used the other half the previous day to make crispy tofu for my veggie pad thai.
Recipe adapted from Happy Herbivore: Light and Lean
Serves: 4
Ingredients:
8oz extra firm tofu, diced into small cubes
2 stalks celery, diced
1 cup red grapes, quartered
1 cup green grapes, quartered
2-3 tablespoons vegan mayo
2 tablespoons nutritional yeast
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Black pepper to taste
Chopped walnuts, about a handful
Directions:
Mix together vegan mayo, nutritional yeast, and spices.
Add tofu, celery, and grapes.
Stir well. It might look like there’s not enough of the mayo mixture to go around, but I assure you, there is!
Sprinkle in a handful of walnuts.
Taste. Adding more garlic powder or black pepper, as needed.
Let chill in the fridge for at least an hour to let the flavors mingle. Serve with crackers or on toasted bread.
The Veg Table 