Fresh Salad with Olive Tofu Balls
Fresh salad with cucumber, tomatoes and cheesy olive tofu balls.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Salad
- Cuisine: International, Vegan
Ingredients
Scale
- 4 C salad greens, torn or chopped
- 2 small cucumbers, sliced
- 2 small tomatoes, sliced
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- pinch of salt
For olive tofu balls:
- 150g firm tofu (drained)
- 1/4 C green olives, finely chopped
- 1 garlic clove
- 1 tbsp nutritional yeast
- 2–3 tsp plant milk
- 1 tsp lemon juice
- 1/4 tsp salt
- black pepper to taste
- small bunch of dill, chopped
Instructions
- Pat dry tofu with paper towels and place it in a food processor. Add garlic clove, nutritional yeast, lemon juice, salt, black pepper and just enough plant milk to get things going. Blend until smooth. Stir in chopped olives and put the mixture into the fridge to firm up.
- Prepare simple vinaigrette by whisking olive oil with vinegar and pinch of salt.
- In a mixing bowl combine salad greens, sliced cucumber and the vinaigrette.
- Divide the greens between two plates and top each plate with sliced tomatoes.
- Take the tofu mixture out of the fridge. Scoop a spoonful of it and roll the ball about an inch in diameter. Then roll it in chopped dill and place the tofu ball over the salat greens. Repeat with the rest.
- Serve the salad right away.
Nutrition
- Calories: 203
- Sugar: 4.4g
- Sodium: 646mg
- Fat: 12.2g
- Saturated Fat: 2g
- Carbohydrates: 16.6g
- Fiber: 5.3g
- Protein: 10.9g
- Cholesterol: 0mg