Cooking, and writing my blog, is definitely my creative outlet. Like any creative process, there are ebbs and flows, and recently I’ve been in a bit of a rut. Life has been busy and sometimes it’s difficult to remember the joy and pride writing recipes brings me. But the recipe I’m excited to share today has really relit the spark in me. After the first bite of this salad I was stoked to share it, and right after eating my last bite I went to sit down and write the last recipe I posted. 

As you probably deduced from the title, 2023, or what I am dubbing the Year of the Salad continues with this recipe. What really stands out to me about this salad is the star ingredient: nutritional yeast. The dressing is simple, yet brings a complex flavor. It is complemented nicely by the tofu which adds protein to the salad. The tofu is seasoned with a medley of spices which brings a delicious earthy umami flavor. These two ingredients, piled on a mountain of fresh vegetables, makes for a delicious, refreshing summer time meal for a hot evening on the patio. 

A few quick notes before getting into the recipe. First off, I have recently been rebelling against pressing my tofu. Not because I don’t see the benefit behind it; but because I’ve found a way to prepare it which I believe makes it unnecessary and that’s crumbled tofu. I break the tofu block into quarters and squeeze the quarters with my hands over the sink to drain as much water out of it as possible, then crumble it into a bowl with my hands. I’m always astonished as to how much water I can remove so quickly. 

In the recipe anything beyond the dressing and tofu, is a mere suggestion. I chose vegetables which are in season, but feel free to substitute with whatever you like best! Lastly, both the tofu and dressing yield enough to make this salad twice. One salad should serve 2 to 3 people. I hope this salad finds its way into your summer plans soon!

Active time: 25 minutes

Cook time: 15 minutes

Ingredients

Dressing

• ⅓ cup nutritional yeast
• ¼ cup olive oil
• ¼ cup apple cider vinegar
• 2 tbsp water

The rest

• 1 block extra firm tofu
• 1 tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp celery powder
• ½ lb baby lettuce mix
• ½ half white onion, cut into thinly slice semi circles
• 4 radishes, thinly sliced, 
• 2 medium carrots, grated
• 1 persian cucumber, thinly sliced
• ¼ green cabbage, shaved
• 1 bunch basil, leaves removed from stems
• ⅓ cup chopped raw pecans
• Salt
• Freshly cracked black pepper

Directions

1. Make the dressing first to let the flavors sit and combine. In a mason jar, combine the nutritional yeast, olive oil, apple cider vinegar and water and shake to combine. Set aside until ready to dress. 
2. Next, make the tofu. Cut the tofu block into quarters, and above the sink with clean hands squeeze the tofu hard to remove as much liquid as possible. Then, again with your hands, crumble the tofu into a bowl. The tofu clumps should not be any larger than a small grape. Repeat for the other quarters. 
3. Heat a pan (preferable non-stick) on medium high heat. Add in a touch of neutral oil and add in the tofu, nutritional yeast, garlic powder, celery powder, ½ tsp salt and lots of freshly cracked black pepper. Sauté for 8-10 minutes tossing frequently, until beginning to brown. Turn off the heat and set aside. 
4. Assemble the salad. In a large bowl add in the lettuce, white onion, radishes, carrots, cucumber, green cabbage, pecans and 3 pinches of salt. Then, add in the basil by breaking the leaves into smaller pieces as you toss them in. Lastly, add in ½ of the tofu and ½ of the dressing prepared. Toss and taste for salt levels. Enjoy fresh!