Once in a while you make a salad that is so dang delicious it immediately becomes your signature salad. The one you bring to parties, potlucks, picnics, and never get sick of. This is that salad. Elevating celery, fennel, and parsley to new heights, this spring inspired vegetable medley is a delectable plant-based delight. (And just so happens to be vegan.) Vibrantly green you’ll be getting all your nutrients and flavor in with this toss up of leafy goodness. Balanced well with a crunchy addition of sunflower seeds and umami from chopped olives, the co-star of this celery show is the vegan tofu “feta.”
Easy to whip up ahead of time, this tofu “feta” is a homemade cheese alternative that will have you enjoying salad for just about every meal. Bright, tangy, and full of protein to make this produce combo a satiating plate. The marinade of the “feta” dresses the greens, adding complex flavor to balance out the herbaceous notes. It’s a new seasonal favorite and I can’t wait for y’all to give this one a go.
Let me know if you try it out! #closedloopcooking
A vibrant mix of greens, this celery fennel tofu “feta” salad makes often unloved celery the star of the show. Plant-based, and easy to whip up in just 10 minutes, you’ll add this recipe to the regular rotation.
