Zesty Mediterranean Salad with Avocado-Parsley Dressing
This Mediterranean-style salad is fresh, zesty, and topped with a simple green avocado dressing!
Servings: 4 Bowls
Ingredients
Tofu
- 1 16 oz Extra Firm Tofu blotted with a towel and cut into cubes
- ½ tsp Paprika
- ½ tsp Italian Seasoning
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp salt
- ¼ tsp Red Pepper Flakes
Creamy Avocado Parsley Dressing
- ½ of an Avocado
- 3 Tbsp Vegenaise other vegan mayos work, but Vegenaise is the best for this dressing
- ¼-½ cup Cold Water
- ¼ cup Parsley chopped (or sub cilantro)
- 2 tsp Lemon Juice
- 1 Clove Garlic minced
- Few grinds of Salt to taste
- Few grinds of Pepper to taste
Salad
- ½ cup Quinoa uncooked
- 1 15 oz Can Garbanzo Beans
- Romaine or Green Leaf Lettuce finely chopped
- Broccoli chopped
- Red Cabbage finely chopped
- Tomatoes chopped
- Avocado
Instructions
- Drain tofu and pat dry with clean kitchen towel, then cut into squares. Toss tofu in a bowl (or the pan it will be cooking in) a drizzle of oil and everything under "Tofu" section to evenly coat. Cook tofu in medium-sized skillet on medium heat, flipping occasionally, until browned.
- Cook ½ cup quinoa in a small pot according to package directions.
- In a food processor, add everything under "Creamy Avocado-Parsley Dressing", gradually adding water several Tbsps at a time. Process, stopping occasionally to use a spatula to scrape sides. Keep processing and adding water until dressing is a desired consistency.
- Drain and rinse garbanzo beans. In a small pot, heat garbanzos in ½ cup water and bring to a boil. Reduce heat and let simmer for 5 minutes. Then drain water.
- Meanwhile, prep the veggies.
- Arrange bowls starting with a bed of lettuce, then adding veggies, quinoa, cooked tofu, garbanzo beans, and drizzle avocado-parsley dressing on top.