This colourful winter salad is a delicious stand-alone dish or can compliment any menu. In the case of an entirely plant-based meal, pair it with our Smoky Tempeh over a bed of Confetti Millet.
Versatile tofu mayo
Tofu mayo is delicious drizzled over any salad. It’s excellent for a Caesar salad, over roasted beets, and even asparagus and broccoli.
Ingredients
Creamy tofu mayonnaise
8 oz (225 g) soft plain tofu
2 Tbsp (15 mL) grapeseed oil
1 to 2 Tbsp (15 to 30 mL) fresh lemon juice
1 tsp (5 mL) blonde miso
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) maple syrup or agave syrup
Detox salad
3 cups (750 mL) coarsely shredded red cabbage
1 cup (250 mL) peeled and coarsely grated carrots
4 green Belgian endives, trimmed and thinly sliced crosswise
1/3 cup (80 mL) unblanched almonds, toasted and coarsely chopped
1/4 cup (60 mL) dried goji berries or cranberries
Directions
Rinse and drain tofu. Place in blender, food processor, or cup of immersion blender. Start with 1 Tbsp (15 mL) lemon juice and whirl mixture, scraping down sides of the bowl or cup until tofu is creamy and smooth. Taste, and add more lemon juice and seasonings if you wish. Add a splash of water if you’d like a thinner consistency. Mayonnaise can be stored in a tightly covered container in the refrigerator for up to a week.
Bring pan of water to a boil. Remove from heat. Add cabbage to hot water and immediately drain in sieve and then plunge into ice water. You want cabbage to be brightly coloured but still crisp. Shake well, and spin in salad spinner. Add to large serving platter and top with grated carrots, sliced endive, toasted nuts, and dried fruit. Drizzle with tofu mayo and serve.
Each serving contains: 136 calories; 5 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 10 g total carbohydrates (4 g sugars, 3 g fibre); 243 mg sodium
