Creamy Tofu Roasted Garlic Apple Cider Dressing
SERVINGS: 4-6
INGREDIENTS
For the salad:
1 Acorn squash
2 Tbsp. soy sauce
4 Tbsp. maple syrup
1 Tbsp. Himalayan Salt
Pinch of pepper
4 cups mixed greens
1 Honey Crisp apple cored and diced
1/2 cup Creamy Tofu Roasted Garlic Apple Cider Dressing (recipe below)
1 cup cooked quinoa
For the dressing:
12.0 oz Mori-Nu Silken Tofu Soft
2 Tbsp. soy mayonnaise (Veganaise)
4 small roasted garlic cloves
2 Tbsp. agave nectar
1 Tbsp. onion powder
1/4 cup apple cider vinegar Tbsp. garlic powder
1 tsp. Himalayan salt
PREPARATION
For the salad:
Wash and slice the squash in rings. Place on a slightly oiled baking dish and brush with marinade. Roast in the oven at 450F until fork tender (approx 15-20 minutes). Remove from oven and set aside to cool.
Toss greens and apples with dressing. Top with quinoa, 1 squash ring and fresh microgreens.
To cook the quinoa follow directions on the package and add 1 Tbsp. vegetable broth powder to the water before cooking. After cooking, spread on a baking dish and drizzled with olive oil and tasted at 450F until lightly browned (approx. 10 minutes).
For the dressing:
Blend all ingredients in blender until smooth.
Store in an airtight container in the fridge for up to 1 week.
PRODUCTS USED FOR THE RECIPE
