Italian Chopped Salad

  in Gluten-Free, Recipes, Salads, Vegan

Adapted from Ali Lopez

1 big garlic clove, minced
1 tablespoon Dijon mustard
pinch sea salt
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon maple syrup

1 head romaine, finely chopped
1/2 cup fresh basil, coarsely chopped
1 cucumber, cubed
1 tomato, chopped
1/2 cup kalamata olives, pitted and chopped
2 scallions, white and light green parts, thinly sliced

Tofu Feta*
For the Feta:
1/3 cup lemon juice
1/4 cup water
2 tablespoons white miso paste
1 garlic clove, minced
1/2 teaspoon salt
Fresh herbs of choice (parsley and basil are my favorites)
Black pepper, to taste
1 (14 oz) package firm or extra firm tofu, drained and pressed for at least 30 minutes

  1. Whisk the lemon juice, water, miso, garlic, salt, herbs (if using), and black pepper together in a medium bowl. Add the tofu and toss to coat. Allow the tofu to marinate for 30 minutes (overnight is even better)
  2. For the dressing: In a blender, combine all ingredients and blend until smooth.
  3. For the salad: In a large bowl, toss together the romaine, basil, cucumber, tomato, olives, and scallions. Add Tofu Feta into the salad. Toss with desired amount of dressing along with salt and pepper.