Not Waldorf Salad

Salad

• 200g (2 1/3 cups)

  Mixed greens

• 160g (4 medium stalks)

  Celery

• 200g (1 1/3 apples)
• 200g (2 1/4 cups)

  Grapes

• 100g (3/4 onion)

  Onion

• 40g (1/3 cup)

  Walnuts

Cheezy Tofu Crumble

• 300g (1 block)

  Firm or extra-firm tofu

• 10g (2 tablespoons)

  Nutritional yeast

  Nutritional yeast is used twice in this recipe for a total of 15g
• Dash of salt

  To taste
• Dash of pepper

  To taste

Dressing

• 160g (2/3 cup)

  Soy yoghurt

• 1 clove

  Garlic

• 40mL (2 3/4 tablespoons)

  Lemon juice

• 5g (1 tablespoon)

  Nutritional yeast

  Nutritional yeast is used twice in this recipe for a total of 15g
• No data for mustardPowder
• Dash of salt

  To taste
• Dash of pepper

  To taste

Cheezy tofu

1. 1

   Preheat the oven to 160°C (320°F).

1. 2

   Cut the tofu into cubes or strips

1. 3

   Mix with nutritional yeast, salt, and pepper until evenly coated.

1. 4

   Put in the oven for 10 to 15 minutes, depending on how crispy versus soft you like it. I prefer it at 10 minutes, my husband likes his super crispy and leaves it in for longer.

1. 5

   Let cool

Making the dressing

1. 6

   Blend together the soy yoghurt, garlic, lemon juice, salt, pepper, nutritional yeast (from the dressing section of ingredients list), and mustard powder (or mustard sauce) until smooth. If you do not have a blender, just crush the garlic and mix everything together in a jar or bowl.

1. 7

   Adjust seasoning to taste.

Assembling the salad

1. 8

   Combine everything in a large bowl, or do some artistic layering. Greens, celery, apple, grapes, onions.

1. 9

   Add cheezy tofu, dressing, and walnuts on top before serving.

1. 10

   Enjoy!!