This classic Waldorf salad has been a crowd pleaser for many years and has always been a personal favorite growing up. My version uses baked tofu, which gives an almost “chicken” like texture in as little as 30 minutes. Whether you eat this salad on a sandwich or a bed of greens, you will surely enjoy this recipe!
Yield: 5 cups
2 blocks (28 oz.) extra firm tofu, pressed & pat dry
1 Tbsp. avocado oil
1/4 cup plant-based mayonnaise
1/4 cup plant-based plain yogurt
3/4 tsp. apple cider vinegar
1/3 cup celery, diced
1/3 cup red onion, finely diced
1/2 cup red seedless grapes, halved
1/3 cup walnuts, chopped
2 Tbsp. flat-leaf parsley, chopped
1/2 tsp. cane sugar
1/4 tsp. Himalayan pink salt
1/4 tsp. ground black pepper
- Preheat oven to 400 degrees F. and line baking sheet with parchment paper. Set aside.
- In bowl, break tofu into medium chunks, coat with oil and toss together with pinch of salt and pepper to taste. place tofu onto baking sheet and bake for 28 minutes. Remove and cool.
- In meantime, stir together remaining ingredients in a bowl and set aside until tofu is completely cooled. Stir in tofu chunks until evenly coated and refrigerate for 2 hours.
- Serve cold.
Chef’ tip: Make this dish the night before to let flavors meld together.