Beets and Tofu ‘Cottage’ Salad


1 10-14 oz jar cooked beets (pickled optional), drained & sliced or diced (save liquid for Vegan Reubens!)
1/2 oz package firm or extra firm water-packed tofu, rinsed
2 Tbsp vegenaise / mayonnaise
1 Tbsp lemon juice
2 tsp nutritional yeast (nooch)
2 tsp Dijon mustard
1/2 tsp dried dill
1/2 tsp onion powder
Salt and pepper to taste

Directions: Mash the tofu to resemble cottage cheese. Add all remaining ingredients except the beets. Add beets on top, season to taste with salt and pepper. Enjoy.

Healthy Facts October 2016: Beets & Tofu Cottage Salad

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