A hearty, filling salad that’s actually a veggie-packed tofu bowl. Makes a great lunch and dinner!
Not all mustards are the same. I’ve found that more commercial or store-brand options are lighter, while certain more expensive, gourmet brands are sharper in taste. It’s best if you taste the mustard first and then adjust the amount in your dressing – you might only want 1/2 tablespoon or even 2 tablespoons, compared to 1 TBSP that I use in the recipe.
How to make this vegan: Use maple syrup instead of honey or skip the sweetener completely. Use vegan parmesan or nutritional yeast in place of parmesan OR just use more chopped nuts for that nutty flavor.
On tofu: If you’re in a hurry, simply slice a block of tofu into 1/2 inch (1 cm) rectangles and wrap each one into a paper towel. Press each piece down on a flat surface with your hands, change the towels if needed, and keep pressing and squeezing until some of the water gets out. Then slice tofu into cubes and proceed with the recipe.
Crispy tofu method borrowed from Kate.