Description

This grain salad with herby tofu dressing is vegan, gluten free, and perfect for weekly meal prep! Cooked grains are tossed with marinated tofu, kale, bell peppers, and almonds then tossed in a creamy dressing made with silken tofu, lemon, and herbs.

Ingredients

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for the marinated tofu

1/2 block extra firm tofu
1 tablespoon coconut aminos or tamari
1 tablespoon rice vinegar

for the herby tofu dressing

1 12-ounce package silken tofu
1 medium lemon, juiced
sea salt, to taste
1 teaspoon sugar
3 tablespoons extra virgin olive oil
1 large garlic clove, chopped
1/4 cup fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh dill, chopped
water, as needed to thin the dressing

for the grain salad

3 cups cooked grain of your choice (I used a wild rice blend)
1 bunch kale, ribs removed and thinly sliced
1 yellow bell pepper, diced
2 large handfuls toasted almonds, roughly chopped
2 large handfuls chives, finely chopped
avocado, optional for serving

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Instructions

Make the marinated tofu first. Drain the firm tofu of excess water and pat dry. Cut into 1/2-inch cubes, then toss with the coconut aminos and rice vinegar in a small bowl. Park it in the fridge or on the counter for 30 minutes to one hour, making sure to toss it every 10 minutes. Drain the tofu before using in the salad.

While the tofu marinates, make the herby tofu dressing. Combine everything in a blender or food processor with sea salt to taste and run until smooth. If needed, thin the dressing out with a bit of water to achieve a pourable consistency.

Add the cooked grains, kale, bell pepper, almonds, and chives to a large bowl along with the drained marinated tofu and toss to combine. Add half of the dressing and toss to combine. Taste and add more dressing or salt/pepper if you like. Serve with fresh avocado on the side.

Notes

If you don’t want a double dose of tofu, omit the marinated tofu and use your favorite cooked beans instead.

Prep Time: 15 minutes
Marinating Time: 30 minutes
Category: salad