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Fall vegan protein salad.

The perfect protein-packed salad for lunch or dinner.
Print Recipe
Prep Time 12 mins
Total Time 12 mins
Course dinner, lunch, Main Course, Salad
Cuisine American
Servings 6

Equipment

  • 1 cutting board
  • 1 large mixing bowl

Ingredients

  

  • 1 small bulb fennel washed, trimmed and chopped
  • 1 package extra firm tofu drained, chopped into small cubes
  • 1 granny smith apple washed and chopped into matchstick pieces, skin on
  • 1 cup kale washed and thinly sliced
  • 1/3 cup dried cranberries or dried tart cherries
  • 1/3 cup walnuts chopped
  • 1 shallot peeled and finely chopped
  • 3 green onions trimmed and chopped
  • 1/2 cup High protein unsweetened or flavored yogurt or mayonnaise (plant based)
  • 1/4 cup Dijon mustard
  • 1 tsp lemon juiced
  • 1 tbl ground turmeric
  • Salt
  • Pepper

Instructions

 

  • After prepping all of the ingredients, add them to a bowl and give a good stir.
  • I prefer to allow the flavors to marinade for one to two hours if you can (refrigerate). If not, taste and adjust seasonings as you prefer.
  • Serve on bread, salad or with a side of crackers.
  • Store the leftovers in the fridge in a glass container with a lid.
Keyword fall, vegan, wfpb, fiber, kale, fennel, salad