Chopped Salad with Tofu and Soy Nuts

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.33 out of 5)

10 minutes

1 Serving

Chopped Salad with Tofu and Soy Nuts

Categories > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, Gut Health, High Protein, Salads, Sugar Free, Vegan, Vegetarian

We’re not saying you should start dressing in all hemp clothing, but this recipe takes its cues from a more old school approach to crunchy, wholesome, hippie vegan fare—and it’s delicious.

Mushrooms, sprouts, tofu…it’s like you’ll time travel back to the 60s and be hanging with peace activists in Berkeley with every bite.

Or you’ll just enjoy a healthy, protein-rich salad for lunch. That works too.

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.33 out of 5)

10 minutes

1 Serving


2 cups Romaine lettuce

1 Kirby cucumber, chopped

1/4 cup sliced, raw mushrooms

1/4 cup sprouts

6 ounces firm tofu, grilled

1 tablespoon soy nuts

brown rice vinegar

lemon juice



  1. Combine all ingredients in a bowl.
  2. Add dressing to taste. Toss salad.


Tofu is a terrific plant-based protein source that contains all nine essential amino acids. (Just be sure to buy organic, since nearly all non-organic soy is genetically modified to withstand heavy pesticide application.) Its got a pretty soft texture, so we love it paired with crunchy romaine and soy nuts, here, plus extra nutrients from mushrooms and sprouts.

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