15-Minute Vegan Chopped Salad with Smoked Tofu
This 15-Minute Vegan Chopped Salad with Smoked Tofu is about to be your go-to lunch or light dinner! It’s packed with protein and fiber from canned chickpeas and smoky tofu that we use straight from the package, tossed in my quick, garlicky herby vinaigrette and comes together in just 15 minutes. Fresh, flavorful, and shockingly easy!
Servings 2
Calories 540kcal
Equipment
Ingredients
- 1/2 batch The Best Herby Salad Dressing with Apple Cider Vinegar you may not need all of it
- 1 romaine heart finely shredded (about 5-6 cups shredded romaine)
- ½ English cucumber diced
- 1 cup cherry tomatoes cut into quarters
- 1/4 medium red onion small dice (about ¾ cup diced red onion)
- 1 cup of cooked chickpeas I used canned that were drained and rinsed
- 90 g of smoked tofu cubed, or about 1/2 block
- 1/2 cup pitted olives chopped fine, I use green olives
- 1/2 cup pepperoncini peppers stems removed and chopped fine
- 3 sundried tomatoes minced
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
Instructions
- Make a half batch of The Best Herby Salad Dressing with Apple Cider Vinegar. You can also make a full batch and save the rest for leftovers!
- In a large bowl, combine the romaine lettuce, cucumber, cherry tomatoes, red onion, chickpeas, smoked tofu, pitted olives, pepperoncinis, sundried tomatoes, nutritional yeast, aslt and pepper. Drizzle the salad dressing over the salad 1-2 tbsp at a time until it's dressed to your liking. Enjoy!
Notes
Refrigerate the salad and salad dressing separately in airtight containers for up to 4 days.
Nutrition
Serving: 0.5of the recipe | Calories: 540kcal | Carbohydrates: 32g | Protein: 18g | Fat: 39g | Saturated Fat: 5g | Sodium: 1500mg | Fiber: 10g
