This delicious vegan salad makes a great light meal by itself or served over a bed of baby greens. Tofu blended with white beans form the base for a creamy dressing. Garnish it with chopped celery leaves if you like.
1/2 cup pecans halves, toasted and coarsely chopped
Place tofu on a plate, cover with another plate, and add a small weight such as a can. Let sit 20 minutes to remove excess liquid. Discard liquid.
Place tofu on a cutting board and cut into 3/4-inch cibes. Place 1/3 cup of the tofu in a blender and add beans, apple cider, mustard, vinegar, agave and salt. Blend until very smooth. Transfer to a large bowl and stir in poppy seeds. Add grapes, celery and remaining tofu, and toss to coat. Sprinkle with pecans.
Per Serving:290 calories (130 from fat), 15g total fat, 1.5g saturated fat, 230mg sodium, 29g carbohydrates, (4 g dietary fiber, 15g sugar), 13g protein.
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