Tossed Vegan Sunday 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, cut the tofu into 1-inch cubes.  

In a large bowl add the water, tamari, salt, pepper, dried oregano, garlic powder, onion powder, dried basil, and dried dill. Stir to combine. Put the tofu in a large container and pour the marinade over to coat completely. Refrigerate up to 2 hours or, preferably, overnight. 

In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the tofu cubes and cook until golden brown on two sides, 4 to 5 minutes per side. A total of 10 minutes. Add 1/4 cup of marinade and cook for 2 to 4 minutes until it reduces to a thick glaze. Remove and set aside.  

Make the Crunchy Chickpeas:  

Preheat oven to 400°F. 

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.  

Make the Charred Scallion Dressing: 

In a large skillet add 1 tablespoon of olive oil over medium-high heat. Place the scallions and sprinkle ½ teaspoon salt and rotate constantly until charred on all sides for about 7 minutes. Remove from heat and set aside. Roughly chop the green onions. 

Add the vegan mayo to a food processor or blender. Then add the charred green onions, apple cider vinegar, pressed garlic, hot sauce, remaining salt and black pepper. Pulse to combine for about 30 seconds. Using a spatula, push down all the sides and continue to pulse for about 30 more seconds until combined but nor pureed until smooth. Place in the refrigerator and set aside.  

Assemble the Salad: 

In a large skillet, add 2 tablespoons of olive oil, over medium-high heat. Add the matchstick mushrooms and sauté for 7 to 9 minutes, until golden brown and crispy. Remove and set aside.  

In a large bowl, add the greens torn or cut into bite sized pieces and sprinkle with salt and add 3 tablespoons of Marinated Red Onion oil and around ½ cup of marinated red onions. Add the tofu, chickpeas, radicchio, mushrooms, olives, tomatoes, pepperoncini, hearts of palm, and peppadew peppers. Toss to fully combine. Add more marinated onion oil and the red wine vinegar, if needed, until salad is fully coated. Season to taste with more salt and freshly ground black pepper. Add around 2 to 3 tablespoons of the scallion dressing toss and enjoy! Serve with more dressing on the side.