Why You’ll Love This Recipe
- Crisp and Refreshing: Iceberg lettuce provides the perfect crunch, making this salad a refreshing and light dish.
- Packed with Flavor: The seasoned tofu and creamy vegan blue cheese dressing add depth and richness to the salad.
- Simple to Make: With easy-to-follow steps and minimal ingredients, this salad comes together quickly, making it perfect for any occasion.
- 100% Vegan and Dairy-Free: Enjoy all the classic flavors without any animal products, making it suitable for vegan and dairy-free diets.
- Protein-Packed: The tofu adds a hearty dose of plant-based protein, helping make this salad filling and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
For the Salad:
- 1 head of iceberg lettuce
- 1 ½ cups cherry tomatoes, quartered
- ¼ cup chopped pecans or walnuts, toasted
- Fresh chopped chives (optional)
-
For the Tofu:
- 1 block firm tofu, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon liquid smoke (optional)
-
For the Vegan Blue Cheese Dressing:
- ½ cup raw cashews, soaked for at least 4 hours or overnight
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup crumbled tofu (optional, for added texture)
Directions
-
Prepare the Tofu:
- In a bowl, mix together the soy sauce, maple syrup, smoked paprika, and liquid smoke (if using).
- Add the sliced tofu to the marinade and let it sit for at least 15 minutes, stirring occasionally.
- Heat a non-stick skillet over medium heat and cook the marinated tofu slices until crispy and browned on both sides, about 5-7 minutes.
-
Make the Vegan Blue Cheese Dressing:
- Drain and rinse the soaked cashews.
- In a blender, combine the cashews, water, apple cider vinegar, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy.
- For a chunkier texture, pulse in the crumbled tofu.
-
Toast the Nuts:
- Place the chopped pecans or walnuts in a dry skillet over medium-low heat.
- Toast for 1-2 minutes, shaking the pan frequently to prevent burning. Remove from heat and set aside.
-
Assemble the Salad:
- Cut the iceberg lettuce into four wedges.
- Place each wedge on a plate.
- Drizzle generously with the vegan blue cheese dressing.
- Top with quartered cherry tomatoes, crumbled tofu, and toasted nuts.
- Garnish with fresh chopped chives, if desired.
-
Serve and Enjoy:
- Serve immediately and enjoy this refreshing, protein-packed salad!
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 20 minutes.
- Cooking Time:
- Tofu: About 10 minutes.
- Dressing: 5 minutes.
- Assembly: 5 minutes.
Variations
- Alternative Proteins: If you prefer another protein, you can use roasted chickpeas for crunch.
- Gluten-Free Option: Ensure that your tofu is gluten-free to keep the salad gluten-free.
- Dressing Adjustments: If you prefer a stronger tang, add a little extra apple cider vinegar or lemon juice to the dressing.
Storage/Reheating
- Storage: Store leftover ingredients in separate containers in the refrigerator. The dressing can be stored for up to 5 days.
- Reheating: Reheat the tofu in a skillet over medium heat until warmed through.
FAQs
Can I make this salad ahead of time?
Yes! You can prepare the dressing and tofu in advance and store them in the fridge. Assemble the salad right before serving for the best texture.
What can I use instead of tofu?
If you prefer another protein, you can use roasted chickpeas for crunch.
Is this salad gluten-free?
Yes! As long as your tofu is gluten-free, this salad is naturally free from gluten.
Can I use another type of lettuce?
While iceberg lettuce provides the classic crunch, you can also use Romaine or butter lettuce for a slightly different texture and flavor.
How long does the dressing keep?
The dressing can be stored in the fridge for up to 5 days in an airtight container.
Conclusion
This Vegan Wedge Salad is a delicious, satisfying, and visually stunning dish that makes the perfect addition to any meal. With its crunchy iceberg lettuce, seasoned tofu, creamy vegan blue cheese dressing, and toasted nuts, it offers a blend of flavors and textures that everyone will love. Whether you’re preparing a light lunch, dinner, or a show-stopping appetizer, this salad is sure to impress. It’s quick, easy, and a great way to enjoy a plant-based meal without compromising on flavor.
Vegan Wedge Salad
Refresh your meal with this Vegan Wedge Salad, featuring crisp iceberg lettuce, savory seasoned tofu, juicy cherry tomatoes, and a creamy vegan blue cheese dressing. Topped with toasted pecans and optional fresh chives, this visually appealing salad is protein-packed, dairy-free, and 100% vegan, making it a perfect side dish or light meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: Tofu: About 10 minutes Dressing: 5 minutes Assembly: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad, Vegan, Main Course, Side Dish
- Method: Stovetop, Blending
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
-
For the Salad:
- 1 head of iceberg lettuce
- 1 ½ cups cherry tomatoes (quartered)
- ¼ cup chopped pecans or walnuts (toasted)
- Fresh chopped chives (optional)
-
For the Tofu:
- 1 block firm tofu (sliced thinly)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon liquid smoke (optional)
-
For the Vegan Blue Cheese Dressing:
- ½ cup raw cashews (soaked for at least 4 hours or overnight)
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup crumbled tofu (optional, for added texture)
Instructions
-
Prepare the Tofu:
- In a bowl, combine the soy sauce, maple syrup, smoked paprika, and liquid smoke (if using).
- Add the sliced tofu to the marinade and let it sit for at least 15 minutes, stirring occasionally.
- Heat a non-stick skillet over medium heat and cook the marinated tofu slices for about 5-7 minutes until crispy and browned on both sides.
-
Make the Vegan Blue Cheese Dressing:
- Drain and rinse the soaked cashews.
- In a blender, combine the cashews, water, apple cider vinegar, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
- Blend until smooth and creamy.
- For a chunkier texture, pulse in crumbled tofu.
-
Toast the Nuts:
- Place the chopped pecans or walnuts in a dry skillet over medium-low heat.
- Toast for 1-2 minutes, shaking the pan frequently to prevent burning. Remove from heat and set aside.
-
Assemble the Salad:
- Cut the iceberg lettuce into four wedges.
- Place each wedge on a plate.
- Drizzle generously with the vegan blue cheese dressing.
- Top with quartered cherry tomatoes, crumbled tofu, and toasted nuts.
- Garnish with fresh chopped chives, if desired.
-
Serve and Enjoy:
- Serve immediately and enjoy your refreshing, protein-packed vegan wedge salad!
Notes
- Alternative Proteins: Substitute roasted chickpeas for a crunchy protein option.
- Gluten-Free Option: Ensure your tofu is gluten-free to maintain the salad’s gluten-free status.
- Dressing Adjustments: For extra tang, add more apple cider vinegar or lemon juice to the dressing.
- Lettuce Alternatives: Swap iceberg lettuce for romaine or butter lettuce for a different texture and flavor.
