alive logo

Detox Salad with Tofu Mayo

Serves 6


    Detox Salad with Tofu Mayo

    This colourful winter salad is a delicious stand-alone dish or can compliment any menu. In the case of an entirely plant-based meal, pair it with our Smoky Tempeh over a bed of Confetti Millet.


    Versatile tofu mayo  Tofu mayo is delicious drizzled over any salad. It’s excellent for a Caesar salad, over roasted beets, and even asparagus and broccoli.


    Detox Salad with Tofu Mayo


    Creamy tofu mayonnaise 
    • 8 oz (225 g) soft plain tofu
    • 2 Tbsp (15 mL) grapeseed oil
    • 1 to 2 Tbsp (15 to 30 mL) fresh lemon juice
    • 1 tsp (5 mL) blonde miso
    • 1 tsp (5 mL) dry mustard
    • 1/2 tsp (2 mL) sea salt
    • 1/4 tsp (1 mL) maple syrup or agave syrup
    Detox salad 
    • 3 cups (750 mL) coarsely shredded red cabbage
    • 1 cup (250 mL) peeled and coarsely grated carrots
    • 4 green Belgian endives, trimmed and thinly sliced crosswise
    • 1/3 cup (80 mL) unblanched almonds, toasted and coarsely chopped
    • 1/4 cup (60 mL) dried goji berries or cranberries


    Per serving:

    • calories136
    • protein5g
    • fat10g
      • saturated fat1g
      • trans fat0g
    • carbohydrates10g
      • sugars4g
      • fibre3g
    • sodium243mg



    Rinse and drain tofu. Place in blender, food processor, or cup of immersion blender. Start with 1 Tbsp (15 mL) lemon juice and whirl mixture, scraping down sides of the bowl or cup until tofu is creamy and smooth. Taste, and add more lemon juice and seasonings if you wish. Add a splash of water if youu2019d like a thinner consistency. Mayonnaise can be stored in a tightly covered container in the refrigerator for up to a week.


    Bring pan of water to a boil. Remove from heat. Add cabbage to hot water and immediately drain in sieve and then plunge into ice water. You want cabbage to be brightly coloured but still crisp. Shake well, and spin in salad spinner. Add to large serving platter and top with grated carrots, sliced endive, toasted nuts, and dried fruit. Drizzle with tofu mayo and serve.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.