Source: Recipe and photo courtesy of The Soyfoods Council
Soy-based mayonnaise Parmesan cheese, tofu and edamame give vegans a colorful salad with a high-protein nutritional profile. To pump up the flavor, chef Rush makes liberal use of smoked salt, smoked paprika, mustard and garlic powder.
1 cup olive oil
1/4 cup apple cider vinegar
1/4 cup lemon juice
4 tsp. garlic powder
3 tsp. liquid aminos from soy protein
1 tsp. yellow mustard
1 tsp. smoked paprika
1 tsp. smoked salt
1 tsp. agave nectar
1/2 tsp. celery seed
1/2 cup soy mayonnaise
1 package (12 oz.) silken tofu
4 oz. soy-based grated Parmesan cheese
- Prepare dressing: In blender, combine all ingredients. Blend until well incorporated. Refrigerate until well chilled, preferably overnight.
- Prepare salad: In large salad bowl, combine lettuce, kale, edamame and carrots; toss with dressing. Garnish salad with croutons.