Tofu Salad

Notes

A creamy, scoopable tofu-and-tempeh salad.

Holds: 5–6 days refrigerated Base servings: ~5 cups

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Ingredients

• Firm tofu — 400g, pressed, crisped in pan
• Tempeh — 200g, crisped and chopped fine
• Nutritional yeast — 5 tbsp
• Kewpie mayo — 5 tbsp
• Miso — 1 tbsp
• Tahini — 1 tbsp
• Rice vinegar — 1 tbsp
• Lemon — ½, juice + zest
• Carrot — 1, grated
• Pickled red onion — ½ small
• Green onion — 2, sliced
• Parsley — small handful, chopped
• Avocado oil — 1 tbsp
• Paprika + garlic powder — to season the tofu

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Instructions

1. Crumble the tofu by hand into rough flake.
2. Crisp the tofu in a hot pan with avocado oil, paprika, garlic powder and a little nooch until browned at the edges.
3. Crisp the tempeh, then chop fine. Let both cool.
4. Mash the miso and tahini into the Kewpie into a smooth paste.
5. Fold the dressing through the tofu and tempeh. Add remaining nooch.
6. Stir in carrot, pickled red onion, green onion, parsley.
7. Add rice vinegar, lemon juice + zest. Taste.
8. Rests well overnight; deepens by day two. Loosen with a splash of water or Kewpie if it tightens up.

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Nutrition (per 1 cup)

• Calories: ~400
• Protein: 30g
• Fat: 28g
• Carbs: 13g

From the recipe source.