Thanksgiving is over and I don’t think I want to see another potato for at least a month. Is it just me or do you also want to go on a water fast and eat nothing but grass for the rest of the year the day after Thanksgiving? You understand me right? Of course you do. Love the food, not the bloat.
I’ve got a fresh green salad here to rescue us all from the Thanksgiving bloat. Waldorf salad is a winter salad that usually comprises of: a bed of lettuce, celery chunks, diced apple, grapes and walnuts tossed in some sort of mayonnaise dressing. We’re going to ditch the mayo and use vegan yogurt instead. It’ll be lighter and healthier that way.
I wanted to add some protein to this salad and tofu sounded pretty good to me. One thing I would change is the lettuce I used. I went with baby spinach and found out later that the rest of the salad was too heavy for the delicate leaves. I would swap it for a stronger lettuce, like romaine.
Along with the addition of the tofu, I also swapped the traditional red grapes for black grapes. I find black grapes to be tastier and sweeter. Any grape will work though, go for your favorite! This salad is creamy, crunchy, sweet and savory.
- 12 oz block of extra firm tofu (340 g)
- 1 cup vegetable broth
- ¼ tsp paprika
- ¼ tsp poultry seasoning
- ¼ tsp black pepper
- 1 tbsp cornstarch
- lettuce of choice (I recommend Romaine)
- 1 cup halved grapes (150 g)
- ¼ cup walnuts, chopped (30 g)
- 2-3 stalks of celery, chopped (50 - 75 g)
- 1 small apple of choice, sliced thin (I used Jazz) (120 g)
- ½ cup plain vegan yogurt (I used soy yogurt) (112 g)
- 1 tbsp agave or other liquid sweetener of choice
- ¼ tsp salt
- ¼ tsp black pepper
- First we will marinate the tofu. Begin by draining and patting the tofu dry. Slice in "grilled chicken" style strips. Measure out the vegetable broth and add all the seasonings (NOT the cornstarch) and mix together. Add the tofu and the broth marinade to a bowl and set it in the fridge to marinate for 30 minutes to an hour.
- As the marinating process comes close to an end, preheat the oven to 400° F. Line a baking sheet with parchment paper and set aside. Drain the tofu of the broth marinade and pat the pieces dry. Return the tofu to the bowl and sprinkle in the cornstarch. Toss to coat.
- Arrange the tofu on the prepared baking sheet and bake the tofu for 10 minutes. Flip the pieces and return to the oven for another 10 minutes. The tofu should be crispy on the outside and soft on the inside.
- While the tofu bakes, we will prepare the salad. Place all ingredients under salad section in a salad bowl and toss.
- In a small bowl, mix together everything under the dressing ingredients and whisk together.
- When the tofu is done, add it to the salad bowl. Add the dressing and toss to coat.