High Protein Tofu Salad

Nutrition

Calories: 557kcal | Carbohydrates: 42g | Protein: 40g | Fat: 23g | Fiber: 18g
This is not your typical low-protein salad that will leave you hungry 30 minutes after eating it! This salad has 30% protein and 18 grams of fiber! It has Extra Firm Tofu meaty crumbles and a tasty Ranch Dressing made from Extra Firm Silken Tofu. This is also great for meal prepping, as it makes 6 servings.
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Servings 6

Ingredients

Ranch

  • 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
  • 3/4 cup water
  • 2 tablespoons Rice Vinegar
  • 1 lemon, juiced ~2 tablespoons of lemon juice
  • 1 1/2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/4 cup fresh dill finely cut

Tofu Crumble

  • 2 packages extra firm tofu we used Wildwood High Protein Extra Firm
  • 4 tablespoons Nutritional Yeast
  • 4 tablespoons soy sauce we used low sodium
  • 2 teaspoons smoked paprika
  • 4 teaspoons chili powder

Additional Mix-ins (Optional)

  • Spinach
  • Craisins
  • Vegan Feta we used Follow Your Heart
  • Pumpkin seeds

Instructions
 

Ranch

  • In a high powered blender, blend everything except for the dill until very smooth
  • Add in the fresh dill and pulse the blender until mixed in; do not blend or you will end up with green ranch dressing
  • **For dressing, use recommended amount of water. If you’re using for a dipping sauce, use less

Tofu Crumbles

  • Preheat oven to 375 F
  • In a large bowl, crumble tofu by hand
  • Mix in additional ingredients well (I use my hands for this also)
  • Line 2 - 3 baking sheets with parchment paper and evenly spread tofu crumble into a thin layer
  • Bake for 22 - 27 minutes, flipping halfway through

Assembly

  • Layer spinach, craisins, vegan feta, pumpkin seeds and ranch dressing

Equipment

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Notes

Soy-free Option:
  • Instead of regular tofu, use a soy-free tofu option, such as Fava Bean.
  • Use a soy-free Ranch dressing option instead!
Did you make this recipe?Mention @proteindeficient.vegan

Additional Information:

  • Could easily be made gluten-free by subbing soy sauce with coconut aminos

Author


Protein Deficient Vegan

Protein Deficient Vegan

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