Cold Tofu and Kohlrabi Salad

 

Ingredients

For the dressing

3-4 tbsp lime juice

2 tbsp mayo (reg or vegan)

1 tsp maple syrup

¼ tsp garlic powder

1/8 tsp sea salt

For the tofu

Half a brick of firm tofu cut into ½ inch cubes

1 tbsp olive oil

Sea salt

Ground pepper

For the salad

2 - 3 kohlrabi bulbs, stems removed (save for another use), ends removed, peeled, and cut into matchsticks using a mandoline or steady hand

1 bunch ruby streaks (or other mustard green), washed and roughly chopped

1 cup packed cilantro leaves, washed and chopped

5 or 6 scallions, chopped

Preparation

For the dressing

Whisk Ingredients together and set aside.

For the tofu

Half a brick of firm tofu, cut into ½ inch cubes. Drizzle with olive oil, sea salt, and pepper. Line a baking sheet with parchment paper and lay tofu in a single layer. Bake tofu at 350 degrees F for about 40 minutes or more, depending on how crispy you want them.

Once baked, allow to cool.

For the salad

Place the matchstick kohlrabi, cooked and cooled tofu, chopped greens, chopped cilantro, and chopped scallions in a large bowl and toss with dressing. Serve immediately.

Enjoy!