This Vegan Mediterranean Salad is a beautiful and delicious feast that everyone will love!
For the Tofu:
1 pound extra-firm Tofu
1 cup water
¼ cup tamari
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried dill
4 tablespoons extra-virgin olive oil
For the crunchy chickpeas:
1 – 15.5oz can of chickpeas
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
For the Vegan Creamy Chive Dressing:
1 cup vegan mayonnaise
3 tablespoons finely chopped chives
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 tablespoon apple cider vinegar
2 garlic cloves, pressed
2 – 3 black olives
1 teaspoon hot sauce
1/2 teaspoon lemon zest
½ teaspoon kosher salt
For the salad:
1 cup cherry tomatoes, cut in half
1 cup sliced Persian cucumbers, sliced
1 – 6 oz can California pitted black olives
1 – 14.1 oz Hearts of Palm, drained and cut in slices
½ cup pepperoncini
Hummus, store bought
Babbaganoush, store bought
To take it next level, make my smoky pepitas from the book.
Make the Vegan Creamy Chive Dressing:
While the chickpeas are cooking, make the dressing. In a wide mouth mason jar, using an immersion blender to blend, place the vegan mayo and the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.
Make the Tofu:
To release the moisture from the tofu, wrap the block of tofu in paper towel or in a kitchen towel. Place a heavy pot or plate on top of the wrapped tofu to weigh it down and squeeze out excess moisture. Let sit for about 10 minutes, the block will feel more firm.
Next, slice the tofu lengthwise into 5 or 6, ½-inch-thick, planks.
In a large bowl add the water, tamari, salt, pepper, dried oregano, roasted garlic, onion powder, dried basil and dried dill. Stir to combine. In a large container place the tofu planks and pour the marinade over the tofu to coat completely. Refrigerate up to 2 hours or preferably overnight.
In a large sauté pan, heat 4 tablespoons of olive oil over medium-high heat. Add the tofu planks and cook until golden brown for about 3 minutes on each side. Add ¼ cup of the marinade and cook for about 2 – 4 minutes until it reduces to a thick glaze. Remove and set aside.
Make the Crunchy Chickpeas:
Preheat oven to 400F.
Drain the liquid from the can of chickpeas. Rinse with cold water for about 1 minute. Set aside to dry on a paper towel or kitchen towel.
In a small mixing bowl, add the chickpeas, olive oil, salt, paprika and garlic powder. Toss to coat the chickpeas completely. Place in a half baking sheet and cook until browned and crispy, for about 30 minutes. Remove and set aside.
Assemble the Salad:
On a large platter, place the baby romaine. Season with salt and drizzle marinated red onion oil over the lettuce. Gently place the tofu planks over the lettuce. Then, arrange the tomatoes, cucumbers, olives, heart of palms, and pepperoncini. Add the crispy chickpeas and serve with the cashew crema and store-bought hummus and babaganoush. Season again with salt and serve with the Vegan Creamy Chive dressing. Enjoy!
Keywords: vegan salad, vegan mediterranean salad