VEGAN “CHICKEN” SALAD

300 grams of solid ecotofu

a cup of chopped ecogreen

a cup of chopped organic carrots

half a cup of chopped eco-coriander

3 tablespoons organic flaxseed

3 sliced ​​eco shallots

half a cup of chopped ecomandels

3 tablespoons ecocaper

spoon of ground eco-turmeric

half a teaspoon of ground eco-pepper

3 tablespoons vegan cream cheese substitute (plain or flavored)

3 tablespoons organic vegan spread for sandwiches

spoon of mustard

2 tablespoons organic rice vinegar

3 tablespoons freshly squeezed juice from ecolimon

half a teaspoon of organic maple syrup

salt to taste

a pinch of cayenne pepper (optional)

Preparation

Grind the tofu in a large bowl. Add chopped greens, carrots, coriander, flax seeds, shallots, almonds, capers, turmeric and pepper. Set aside.

For the topping, mix a vegan cream cheese substitute and a sandwich spread. Add mustard, wine vinegar, lemon juice, maple syrup, salt and cayenne pepper if desired. Stir until the ingredients are well mixed together.

Pour the topping over the tofu and vegetable mixture and leave in the fridge for a while before serving.

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