Tofu Tahini Lunch Salad

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by The Full Helping

For the base:
15 ounces Nasoya extra firm tofu, finely cubed (or pre-cubed)
¾ cup quartered grapes
½ cup finely chopped celery
½ cup grated carrots

For the sauce:
¼ cup tahini
1 tablespoon Dijon mustard
1/8 teaspoon each garlic and onion powder
¼-1/2 teaspoon fine salt (to taste)
Freshly ground black pepper to taste
1 tablespoon + 1 teaspoon apple cider vinegar
¼ cup water

Preparation

  1. First, whisk together the sauce ingredients.
  2. Then pour them over the tofu and vegetable base.
  3. Mix well, taste, and adjust salt, pepper, and vinegar as needed.
  4. Serve in a wrap, on toast, over a salad, or with vegetable slices for dipping!

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