Cherry Basil Salad with Tofu Feta
Ingredients
- romaine lettuce
- spring greens
- dark red cherries
- Rainer cherries
- avocado
- scallions
- vegan jerky
- green and purple basil
- hemp seeds
Hemp seed ranch
- 1/2 cup hemp seeds, hulled
- 1/2 cup water
- 2 tbsp nutritional yeast
- Juice of 1 medium lemon
- 1 small scallion (optional)
- 1 tsp dill seeds
- 1/2 tsp garlic powder
- 1 tsp sea salt
Salty candied pecans
- 1/2 cup pecans
- 1 tbsp soy sauce
- 1/2 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1/2 tsp liquid smoke (optional)
- 1/4 tsp cayenne (optional)
Tofu feta
- 1/2 block super firm tofu, cubed
- 1/2 cup water
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp mellow white miso
- 1 tbsp apple cider vinegar
- 1 tsp dried minced onion
- 1 tsp garlic powder
- 1 tsp sea salt
Preparation
Assemble the salad by mixing romaine lettuce and spring greens in a bowl.
Top with dark red cherries, Rainer cherries, avocado, scallions, tofu feta, salty candied pecans, vegan jerky, green and purple basil, and hemp seeds.
Drizzle with hemp seed ranch dressing and serve.
Hemp seed ranch
Combine all ingredients in a high speed food processor and pulse until smooth and creamy.
Salty candied pecans
Combine all ingredients in a bowl and stir until pecans are well coated.
Transfer to a skillet and cook until pecans are sticky and slightly darker in color, about 2 minutes.
Tofu feta
Combine all ingredients except tofu in a jar with an airtight lid and shake to combine.
Add tofu cubes, ensuring they are fully submerged, and chill for at least 4 hours or overnight.
Notes
Optional ingredients like scallion in ranch, liquid smoke, and cayenne in pecans can be omitted based on preference.
The tofu feta requires pressing if using extra firm tofu instead of super firm.
