Curried Eggless Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Wash and dry all fresh produce.

Step 2

2. Mince or press the garlic directly into a medium-sized salad bowl.

Step 3

3. Whisk the dressing: Add 1 ½ tbsp Dijon mustard, maple syrup, olive oil, balsamic vinegar, and a pinch of salt and pepper to the bowl with the garlic. Set this aside for later.

Step 4

4. Chop the rest: Halve the grape tomatoes. Shave the leaves off the parsley stems and mince the leaves. Trim the green onions and slice them crosswise into ¼-inch pieces.

Step 5

1. Mash the avocado: In a separate medium bowl, scoop out the flesh of the avocado and mash it thoroughly with a fork.

Step 6

2. Season the base: Mix in 2 tbsp Dijon mustard, curry powder, turmeric, cayenne pepper, nutritional yeast, salt, and pepper until well combined

Step 7

1. Prepare the tofu: Drain the tofu package, transfer the block to paper towels, and gently pat it dry. 2. Crumble and stir: Use your hands to crumble the tofu directly into the bowl with the spiced avocado mixture. Add the minced parsley and sliced green onions, then stir everything together until evenly coated.

Step 8

1. Prepare the tofu: Drain the tofu package, transfer the block to paper towels, and gently pat it dry. 2. Crumble and stir: Use your hands to crumble the tofu directly into the bowl with the spiced avocado mixture. Add the minced parsley and sliced green onions, then stir everything together until evenly coated.

Step 9

1. Toast the bread if you prefer it warm and crunchy. 2. Build the sandwiches: Lay out 4 slices of bread. Add a few leaves of the fresh spring mix, spoon equal portions of the curried tofu salad on top, and cap them with the remaining bread slices. 3. Toss the side salad: Toss the remaining spring mix and the halved grape tomatoes into the salad bowl with your prepared balsamic dressing. 4. Plate it up: Serve each sandwich with a fresh side salad