Vegan Corn and Sweet Potato Salad
An easy vegan salad packed with flavor.
Ingredients
- 2 cups leafy greens (tightly packed, I used Trader Joe's cruciferous crunch)
- 1/2 cup cooked sweet potato (cubed and chilled, I used a Murasaki sweet potato)
- 1/3 cup canned corn (drained thoroughly)
- 1/4 package extra firm tofu (1/4 package = about 100 grams)
- 2 tbsp hummus (I used Trader Joe's organic hummus)
- 2 tbsp salsa (I used Trader Joe's chunky salsa)
- 1 tsp nutritional yeast seasoning
- 2 tbsp dressing of choice (I like lemon tahini dressing)
Instructions
- Squeeze as much liquid as possible out of the tofu using a towel or tofu press.
- Slice the tofu up into small cubes.
- Fry the tofu over low-medium heat in a bit of olive oil until it is golden brown and crispy, about five minutes.
- Let the tofu cool completely.
- Add the leafy greens to a bowl, followed by the sweet potato, corn, tofu, hummus, and salsa.
- Top the salad off with the hummus and nutritional yeast seasoning.
- Drizzle on your dressing of choice.
- Dig in and enjoy!
Notes
nomeatfastfeet.com