Vegan Salad
Serves 210 mins prep10 mins cook
A simple and delicious vegan salad that's quick to prepare, especially if you chop vegetables in advance. This salad includes beets, carrots, onions, zucchini, bok choy, sweet potato, and broiled tofu for protein. The ingredients are sautéed together in avocado oil, topped with avocado, EVOO, and a squeeze of lemon.
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Instructions
1: Chop the beets, yellow carrot, onion, zucchini, bok choy, and sweet potato into small cubes. 2: Sauté the chopped vegetables together in avocado oil until cooked. 3: Chop 1/2 avocado and set aside. 4: Wrap the tofu in paper towels and press between two plates to drain. 5: Cut the drained tofu into cubes, spray with avocado oil, and season with spices. 6: Broil the tofu close to the top for about ten minutes, flipping halfway through. 7: Serve the sautéed vegetables topped with chopped avocado, broiled tofu, a squeeze of lemon, and add salt and pepper to taste.View original recipe