Chef Salad Party Platter with Vegan Ranch Dressing
PrintIngredients
- 7 oz. baked tofu (try Trader Joe’s brand)
- 2–3 heads red leaf lettuce, chopped
- 1 cucumber, sliced
- 1 cup grape tomatoes, halved
- 1 pkg. Tofurky Oven Roasted Deli Slices, cut into strips
- 1 pkg. Yves Meatless Ham Slices, cut into strips
- 1 pkg. Daiya Swiss Style Slices, cut into strips
- 1 pkg. Daiya Cheddar Style Slices or Cheddar Style Block, cut into strips
- 1 bunch parsley, chopped
- 1 cup vegan mayonnaise
- 1 pinch black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 cup unsweetened soy milk or almond milk
Instructions
- Take a small measuring cup or ice cream scoop and press down on the baked tofu to cut out “eggs.”
- Place the lettuce on a large platter or in a large bowl. Add the tofu eggs, cucumber, tomatoes, deli slices, and vegan cheese slices. Combine the parsley, vegan mayonnaise, black pepper, garlic powder, and onion powder. Add the soy milk slowly, stirring until the desired consistency is reached. Pour over the salad and enjoy!
Makes 7 to 10 servings
