This Tofu Mayo Salad bowl is an absolute favourite of mine, especially when I am feeling like something a little lighter for lunch or dinner.
The below makes 4 bowls and I have split up the recipe into the Base, Tofu Mayo, Roasted Pumpkin and Kale Salad components.
Ingredients to serve:
4 x cups cooked Tri Colour Quinoa
Pepitas to garnish
Radish finely sliced to garnish
Tofu Mayonnaise: (makes enough for recipe and a little extra)
300g Silken Tofu
1 x Bulb Garlic roasted
Juice and zest of 1 Lime
1 tsp Maple Syrup
Salt and pepper to taste
Instructions: Place garlic in alfoil and drizzle with Olive oil. Wrap alfoil around garlic and place in a moderate oven for 15 – 20 min until caramelised.
Squeeze cloves out of bulb into a food processor and add all other ingredients. Process until blended into a smooth mayo.
4 x cups cubed Pumpkin
Heat oven to a moderate temp.
Instructions: Line baking tray, place pumpkin on tray and finely coat with Coconut oil.
Roast until golden brown.
1 ½ cups Tuscan Kale, stems and spine removed and finely sliced
1 cup shredded Red Cabbage
1 can Chickpeas drained
½ cup of Tofu Mayonnaise
Instruction: In a bowl add all Kale salad ingredients and work through the mayonnaise until everything is nicely coated.
To construct Salad Bowl – Place Quinoa evenly in individual bowls. Top evenly with Kale salad, roasted pumpkin and sprinkle with Pepitas and radish.
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