Peaches Tofu Chickpea Salad
Ingredients
- 8-10 cups leafy greens
- 1 medium sized potato boiled and roasted
- 1/2 brick roasted tofu
- 2 tbsp olive oil
- 1/2 cup cooked chickpeas
- 1 radish thinly sliced
- 1/2 avocado cubed
- 1 peach quartered and sliced
- Handful snap peas
- Handful pea shoots
- 1/2 cup cubed vegan feta
- 1/2 cup walnuts chopped
- 2 tbsp ACV vinaigrette
- Cherries and nasturtiums
- Sea salt and cracked pepper to taste
Preparation
Preheat oven to 425°F.
Wash potato and cut into smallish cubes.
Drain tofu and pat dry.
Cut tofu into cubes, drizzle with oil, salt and pepper and reserve half the block for later use.
Place potato into small pot of cold salted water, bring to boil for 5-6 minutes until par boiled.
Drain potato and place on baking sheet with tofu.
Bake for 20 minutes and set aside.
Arrange salad ingredients into a serving bowl and drizzle with vinaigrette.
Season with salt and cracked pepper to taste.
