Honey Mustard Peach Tofu Salad Recipe with Vegan Variation
1 tbsp. GF mustard (your favorite variety)
1 tsp tahini
1 tsp brown rice vinegar
1 tsp honey or agave syrup (for vegan variation)
1 tbsp. olive oil
1 package firm tofu, pressed for at least 30 min in a towel and cut into cubes
smoked paprika or chipotle pepper
salt to taste
1/4 small onion, diced
1 carrot, peeled and grated
1 small peach or nectarine, pitted and sliced
1 small zucchini cubed
Very large handful fresh spinach
Generous handfuls of nutritional yeast
Braggs liquid amino acids (soy sauce) or your favorite GF Tamari like San-J low sodium
Combine mustard, tahini, vinegar, and honey (or agave) in a small container.
Heat olive oil in a nonstick pan and add firm, pressed tofu cubes. Season with dill, smoked paprika and salt to taste. When tofu has browned on one side, turn, season other side and begin to brown. Add your mustard sauce and evenly distribute through the tofu mixture. Add your onion and let it begin to cook. Add grated carrot, peach slices and zucchini, cook for a minute or two, and add spinach. As spinach wilts, fold into dish and sprinkle with nutritional yeast. Fold yeast into dish. Taste and then sprinkle with Braggs soy sauce to taste. Check that tofu is browned and zucchini is done to your taste.
You can eat hot, but I prefer to let it cool and sit for half of a day or so and then serve it cold. It would be great as a substitute for “chicken” salad- on lettuce and/or in a gluten-free sandwich.