Vegan and lowcarb version of classic American salad, made with seasonal veggies and creamy ranch dressing. One of my fav #postworkoutmeal

Diets: #KetoVegan, #LCHFDiet, #GlutenFree, #WFPB
Nutrition: 570 kCal
Protein 29g | Fat 37g | Net Carb 18g

1 cucumber
2 small tomato
1/2 avocado

Tofu ‘chicken’:
1/2 block firm tofu (150g)
2 tsp olive oil
1 tbsp tamari/soy sauce GF
1 tbsp nutritional yeast
2 tbsp water

Mushroom ‘bacon’:
100g sliced mushrooms
1 tsp olive oil
1 tbsp tamari/soy sauce GF
1/2 tsp monk syrup
1 tsp smoked salt @frontiercoop
1 tbsp water

Vegan Ranch:
1/2 tbsp apple cider vinegar
3 tbsp water
20 g raw cashew
1 clove garlic

1. Preheat your oven to 375F/190C. Line 1 large baking sheets with parchment paper.
2. In a bowl, mix together the nutritional yeast, water, olive oil and tamari. Chop or break the block of tofu into small pieces and toss well with marinade to coat evenly.
3. In a another medium bowl, mix together the olive oil, tamari, monk syrup and smoked salt. Add the sliced mushrooms to the bowl and gently toss to evenly combine.
4. Spread the tofu and mushroom in one layer across one of the baking sheets and bake about 20 minutes or until golden
5. Time to prepare ranch! Boil cashew for 5 min in small saucepan and rinse with cold water. Blend it with water, apple cider vinegar and garlic clove until smooth and creamy
6. To assemble you salad, spread the lettuce on a platter. Then add chopped avo, cucumber, tomatoes, mushroom bacon and tofu chicken.
7. Drizzle with ranch sauce and top with chopped green onion

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