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Detox Salad with Tofu Mayo

Serves 6

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    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.

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    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.

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    Detox Salad with Tofu Mayo

    Ingredients

    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

    Nutrition

    Per serving:

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

    Directions

    01

    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.

    02

    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.

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    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.