Spring Vegan Recipe Wednesday

April 24, 2013

The Healthy Voyager presents Lemongrass Basil Tofu SaladSpring is right around the corner! Soon, the sun will be shining, the birds will be chirping and the flowers will be blooming. This season is such a happy time, especially for us that live through harsh winters. To get you in the spring mood, each week we will be posting some of our favorite vegan spring recipes. Not only are these dishes delicious and healthy, but will make your season that much more delightful.

If you’re in the mood for something light and refreshing this recipe from The Healthy Voyager is for you. Created from tofu, basil, lemongrass and other yummy vegan goodies, this dish is perfect for spring and summer.

Lemongrass Basil Tofu Salad

INGREDIENTS:
3 tablespoons vegan plain coconut milk yogurt
2 tablespoons vegan mayonnaise
1 packet Saffron Road Lemongrass Basil Simmer Sauce
Salt and pepper, to taste
1 14-ounce package extra firm tofu, pressed, drained and finely crumbled
2 stalks celery, finely diced
1/2 cup finely chopped green onions
14-1/2 crushed roasted, unsalted peanuts

METHOD:

  1. In a medium to large sized mixing bowl mix yogurt, mayonnaise, simmer sauce, salt and pepper until well incorporated. Add in tofu, celery, green onions and peanuts until well coated and mixed.
  2. Serve on fresh greens for a tasty lunch, between 2 toasted slices of whole grain bread for a hearty sandwich, a healthy wrap with fresh spinach or on crackers for fun finger foods!

-Allyson Koerner

Photo Credit: The Healthy Voyager
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