This 15-minute recipe is a life saver this summer, there's no cooking required, just a chopping and mixing and you are all set! I love having it after a beach day, as is refreshing and light but at the same time delicious and filling!
Vegan, nut free, gluten free | Serves 4 | MAIN
Ingredients:
- 2 tablespoons of plant-based mayonnaise
- 1 teaspoon of Dijon mustard
- Juice of half lemon
- Pinch of salt and pepper
- 1 teaspoon of each dried oregano and garlic granules
- 1 spring onion
- 1 finger chili
- A handful of celery leaves and coriander
- 1 carrot
- 280g extra firm tofu (I used tofoo)
Steps:
1.In a large bowl, add the mayo, mustard, lemon juice, herbs and mix well.
2.Chop the onion, chili, celery and coriander.
3.Then grate the carrot and tofu.
4.Add all the veggies and tofu in the bowl with the mayo dressing and combine well.
5.Try and adjust the seasoning if needed.
6.Eat as it is or enjoy in a wrap or use as a sandwich filling.
Enjoy!
Notes:
*The tofu I'm using is extra firm, but if yours is not, press it to get as much as water out.
*Keep in the fridge for up to 4 days.