Thursday Night Salad

 Thursday Night Salad 

Ingredients: 

salad 

Tofu 

 Avocadoes 

Tomatoes 

cucumbers 

Salty granola (granolust) 

almonds

6 bean mix

Salad toppers 

Bocconcini, or feta, or cheddar or other cheese 

bacon bits 

Pickled veggies 

Dressing: either the liquid from the pickled veggies or jalapeno dressing 

Directions: 

Assemble salad as desired with tofu and salad toppers going on last after the dressing

 Pickled Veggie Ingredients: 

Carrots 

Cucumbers 

Radishes 

Other veggies if wanted 

Sliced very thinly 

¾ cup vinegar of choice 

¾ cup water 

1 tbsp sugar 

2 tsp salt 

Can add fennel seeds, coriander seeds, fresh rosemary, fresh thyme, ginger, etc… (mom didn’t like when we added the seeds and herbs) 

Directions: 

Bring all ingredients except veggies to a boil 

Let it cool slightly and pour over the veggies in a mason jar. 

 Let it sit on the counter 1h and then transfer to the fridge 

 Jalapeno salad dressing 

¼ cup olive oil 

3 tbsp. vegan mayo 

2 tbsp. marinated jalapenos, minced 

2 tbsp. maple syrup 

1 tbsp apple cider vinegar 

2 tsp. marinade from the jalapenos 

1 tsp. salt 

Pepper, to taste 

Whisk together all ingredients in a bowl and set aside 

 Ingredients for tofu: 

1 bloc of tofu 

1 tbsp soya sauce 

1 tbsp lemon juice 

1 tbsp maple syrup 

1/2 cup nutritional yeast 

olive oil or vegetable oil for cooking 

Directions: 

tear tofu apart with fingers into bite size pieces 

in a bowl, add the tofu, the soya lemon and maple syrup and stir 

add in the nutritional yeast 

heat up a pan with oil and fry the tofu until crispiness desired.