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Vegan Wedge Salad

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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.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Find it online: https://chocolatecoveredamy.com/vegan-wedge-salad/