DAY 3: Salmon Melts, Crunch Salad

Salmon Melts

  • ½ block bulk tofu

  • 1/3 cup mayo

  • ¼ cup nutritional yeast

  • 2 Tbsp yellow mustard

  • 1 tsp dried dill

  • 1 stick celery, diced

  • 4 green onions, diced

  • ½ green bell pepper, diced

  • 1½ tsp ground cumin

  • ¼ tsp cayenne

  • ¼ tsp sea salt

  • Cubed salmon, reserved from Salmon Tacos

  • 4 pita rounds

  • Cheddar cheese, thinly sliced

Instructions

Mash tofu in a large bowl with a fork. Add next 10 ingredients. Mix until thoroughly blended. Lay out pitas; spread each with a thin layer of tofu mixture. Top with salmon and thinly sliced cheddar cheese and broil until golden brown.

Crunch Salad

  • 3 cups shredded cabbage

  • 2 sticks celery, diced

  • ¼ cup mayo

  • ¼ cup sour cream

  • 1 cucumber, peeled & diced

  • 3 green onions, thinly sliced

  • 1/8 tsp pepper

  • ½ green bell pepper, diced

  • ½ tsp sea salt

  • ½ cup roasted peanuts

Instructions

Combine celery and cabbage and refrigerate. Mix next 7 ingredients. Add peanuts and dressing to cabbage mixture just before serving. Save ½ recipe Crunch Salad for Day 5.

Tip: Freeze remaining ½ block of tofu in water. Thaw at a later day, slice and press to squeeze out water. Spread with BBQ sauce and bake.