3 Ultimate Plant-Based Picnic Recipes

Serving Size 3-6 people

Prep Time Varies mins

Cook Time Varies mins

Difficulty Easy

Ingredients

TOFU COTTAGE CHEESE BRUSCHETTA

Cottage cheese

  • 1 cup Nasoya Silken Tofu
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 teaspoons miso paste
  • Juice of one lemon
  • 1 tablespoon nutritional yeast
  • ½ teaspoon cracked pepper
  • 2 tablespoon water 

Bruschetta

  • 6 pieces sourdough 
  • ½ cup fresh basil leaves, roughly chopped
  • 1 cup cherry tomatoes, quartered
  • ¼ red onion, finely sliced
Inspired by: Natural Harry

 

VEGAN CAESAR WRAP

  • 1 package Nasoya Firm Tofu, pressed
  • 1/2 cup flour
  • 1 tbsp old bay seasoning
  • Pinch salt & pepper
  • 1/2 cup non-dairy milk
  • 1 tbsp bouillon broth paste
  • 1 cup croutons, processed into a breadcrumb
  • 1 head romaine lettuce, shredded
  • 1/3 cup vegan bacon, diced
  • 1 cup croutons
  • 1 batch vegan Caesar dressing
  • Large tortillas
Inspired by: Two Market Girls

 

WATERMELON STRAWBERRY SALAD WITH TOFU FETA

  • 2 cups diced cucumber
  • 1 1/2 cup strawberries, sliced into rounds
  • 2 cups cubed watermelon
  • Fresh mint

Feta:

  • 6 ounces Nasoya Extra-Firm Tofu, pressed 
  • 2 ½ teaspoons white miso paste
  • 1 tablespoon water
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon lime juice

Dressing:

  • 1 1/2 tbsp agave nectar
  • 1 tbsp freshly squeezed lime juice
  • 1 tsp lime zest
  • 1/2 tbsp finely chopped mint
  • Pinch of salt
Inspired by: Crowded Kitchen & I Delicate

 

RASPBERRY BASIL TOFU SORBET FLOATS

  • 1 cup Nasoya Silken Tofu, cubed
  • 1/2 cup full fat coconut milk
  • ½ cup frozen raspberries
  • 4 tbsp shredded basil
  • 4½ tbsp raw cane sugar
  • 1 dash of salt
  • Rosé
Inspired by: Unconventional Cooks & Live Eat Learn

Preparation

  1. FOR TOFU COTTAGE CHEESE BRUSCHETTA: Combine all cottage cheese ingredients in a bowl except for the tofu. Whisk until smooth. Drain tofu and pat dry with a paper towel. Roughly mash with a fork, add the cottage cheese mixture and gently fold until evenly combined. Set aside. Toast bread slices, spread with a generous amount of cottage cheese and sprinkle with the remainder of the bruschetta ingredients.
  2. FOR VEGAN CAESAR WRAP: Preheat oven to 400F. In a bowl combine flour, old bay seasoning, salt and pepper. Stir until incorporated. In another bowl combine non-dairy milk with the broth paste, using a fork to whisk until combined. Add croutons for the breadcrumb to a food processor and mix until a fine crumb. Press tofu and cut into small bite-sized pieces. Coat tofu in flour, then milk, then breadcrumbs and place on a lined baking sheet. Repeat until all tofu pieces are coated. Bake in pre-heated oven for 18-20 minutes, flipping halfway. Prep your vegan bacon of choice. To a large bowl add shredded lettuce, vegan bacon, croutons and the crispy tofu. Toss with the dressing until evenly coated. Enjoy as is or serve wrapped with a tortilla.
  3. FOR WATERMELON STRAWBERRY SALAD WITH TOFU FETA: Press excess liquid from the tofu, then crumble into a medium bowl. In a small bowl, dissolve the miso paste into the water with a fork. Add apple cider vinegar, lime juice, and sea salt and whisk until salt dissolves and the mixture is thoroughly combined. Pour the liquid over the crumbled tofu and gently toss to coat the tofu evenly. Taste and adjust seasonings as necessary to get the desired flavor. To prepare the salad: Prepare cucumbers, strawberries and watermelon. Add to a large mixing bowl. In a smaller bowl, whisk together all ingredients for dressing. Pour dressing over salad ingredients and toss gently to coat. Chill for one hour before serving. Top with feta and more fresh mint before serving.
  4. FOR RASPBERRY BASIL TOFU SORBET FLOATS: Drain the water from the tofu. Throw everything into the blender and blitz till smooth. Taste and adjust sweetness accordingly. Pour into 2 empty ice cube trays. Freeze for 4-5 hours or until frozen, you can even leave it overnight if you want. Once it is frozen, place all the frozen ice cubes in the blend again. SOFT SERVE option: You can eat it right away ICE CREAM option: Pour into a glass container and freeze for a few more hours until just firm. When serving, let it sit to defrost for a few minutes and consume FLOAT option: place in wine glass, top with rosé.

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