Although don’t follow a vegan or vegetarian eating plan, I do have friends that are so I’m often looking for a nice lunch or brunch option. By using a vegan “mayo” this makes a perfect lunch or brunch item.
I’m also a big fan of turmeric and it’s amazing number of healing properties. Turmeric modulates inflammation. Inflammation plays a significant role in cancer, type 2 diabetes, autoimmune disorders, asthma, arthritis, ulcerative colitis, periodontitis, eczema, psoriasis, and many more other ailments.
Nutritional yeast is a great source of B vitamins, potassium, and zinc. It also contains all nine amino acids, making it a complete protein like found in animal products as an additional benefit.
Salad Part
- 16 oz. firm tofu, drained
- 2 stalks celery, thin sliced
- Chopped red onion, to taste
- Clove of garlic, chopped fine
Dressing Part
- 1/3 cup mayonnaise, vegan or regular
- 1 teaspoon ground turmeric
- 1 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 tablespoon mustard
- Fresh ground pepper
Either cut your tofu into chunks or give it a little mash with a potato masher. Leave some larger chunks like you’d see in egg salad. Place tofu and veggies in a bowl. Mix the Dressing ingredients together and fold into the tofu. Serve on bread of your choice, or as the center of a green salad. Can refrigerate for a couple of days.
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