All the fixings for the Rainbow Cobb Salad
You need all the fixings to go on your vegan Rainbow Cobb Salad
Ingredients
- Tofu Cashew Mayo:
- Makes about 1 1/2 cups
- 1 cup firm tofu drained well and crumbled
- 1/4 cup cashews soaked (Ok to not soak, but better)
- 1 Tablespoon Dijon
- 1 Tablespoon light miso
- 1 Tablespoon apple cider vinegar
- Marinated Red Onions:
- 1 red onion halved and thinly sliced
- apple cider or white vinegar
- water
- Marinated Beans:
- 1 1/4 cups white beans garbanzo, northern, navy, cannellini
- 1 tablespoon balsamic
- 1/2 tablespoon soy sauce
- 1/2 teaspoon each: Italian seasoning garlic powder & onion powder
Instructions
- For The Cashew Mayo:
- Blend all ingredients until smooth. Add water by the tablespoon if needed. This depends on the amount of water in the tofu.
- For the Marinated Onions:
- Place the onions in a small bowl and pour apple cider vinegar and water to cover, about ½ and ½, or whatever ratio you like. Allow this mix to marinate for at least 10 minutes. Store covered in the refrigerator and use in salads, buddha bowls, tacos, you name it!
- For The Marinated Beans:
- In a small bowl, add all of the ingredients and stir well to coat the beans with the marinade.