Lemon Herb Tofu Salad

Fresh herbs and lemon zest brighten this vegan salad. The herbs in the garden are heading into their prime season. Feel free to improvise a blend of fresh herbs based on what you have available there. If you don’t have fresh herbs available, this salad is also quite tasty made with dried herbs. If you don’t have capers handy, a little relish or chopped pickles are a reasonable substitute. A great choice for a family luncheon, or make a large batch ahead and enjoy it through the week for a protein-packed lunch. Great in pitas, in sandwiches, open-faced or why not make some canapés for your family’s “Formal Friday?”

Fresh Herbs

DRESSING INGREDIENTS

  • 4 Tbsp Vegenaise
  • 2 Tbsp mustard
  • 2 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • ½ tsp. turmeric
  • ½ tsp. lemon zest

SALAD INGREDIENTS

  • 1 (20 oz.) block firm tofu
  • ½ cup sliced almonds
  • 2 Tbsp. capers
  • ¼ cup chopped chives
  • ½ tsp. fresh thymes leaves
  • Salt and pepper, to taste

Instructions:

In a large bowl, whisk together all the dressing ingredients. Using your hands, crumble the tofu into roughly ½” pieces. Stir together with dressing and add almonds, capers, chives, and thyme. Add salt and pepper to taste. Serve with greens in whole wheat pita.

Makes about 6 servings.