This is my version of the M chopped salad at M Cafe in Los Angeles. So stinking healthy, you feel light and airy after eating it.
Angelinos loved chopped salads, each bite is a colorful bust of textures and flavors. In this case it’s smoky chewy tofu, creamy avocado, crisp celery, earthy sweet beets and salty tamari almonds all tossed with creamy vegan ranch dressing.
Tofu Chopped Salad
Dice all the vegetables the same size so your salad looks pretty and is easier to eat! You can buy roasted beets on the salad bar of any supermarket if you don’t have time to roast and peel them yourself.
4 handfuls of mixed greens
1/2 cup diced cooked beets
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced avocado
1/2 cup garbanzo beans
1/2 cup diced seasoned cooked tofu (I used Thai flavored cooked tofu)
a large handful of Tamari or Bragg’s seasoned Almonds (available at health food stores)
1/2 cup of sprouts
Store bought vegan ranch dressing (I often thin this out with a little red wine vinegar or lemon juice)
Place a large handful of mixed greens into 4 bowls or plates. Toss all the chopped vegetables and garbanzo beans together then divide the mixture evenly over the salads. Top each salad with a haystack of sprouts and a sprinkling of almonds. Serve with store bought vegan ranch, on the side like we do in LA.