What are the main ingredients in Trendy Tik Tok Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

What is the nutritional information of Trendy Tik Tok Salad?

Calories: 629, Carbs: 66 grams, Fat: grams, Protein: 24.3 grams, Sugar: 9.9 grams, Salt: 648 grams

How do I prepare Trendy Tik Tok Salad?

TOFU-RRIFIC!: Place the tofu cubes on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and grill for 8-10 minutes until the tofu is starting to brown, shifting halfway. ALL DRESSED UP: Preheat the oven to the highest temperature or the grill setting. In a blender, add the juice of 2 lemon wedges, a drizzle of olive oil, the rice wine vinegar, ¾ of the picked basil, ½ the shredded green leaves, ¾ of the walnuts, the nutritional yeast, ½ the chopped chives, and the grated garlic. Pulse until smooth. Season to taste. MIX MIX MIX: In a bowl, combine the cabbage chunks, diced cucumber, and the remaining chopped chives and green leaves. Pour in the blended green dressing (to taste) and toss until the salad is fully coated in the dressing. DINNER IS SERVED!: Serve a hearty portion of the green salad. Top with the roasted tofu cubes. Side with a lemon wedge and the corn nachos for scooping. Garnish with the remaining basil and walnuts. Well done, Chef!

What should be prepared from my kitchen to make Trendy Tik Tok Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Trendy Tik Tok Salad

Who can resist a viral Tik Tok recipe? This one will definitely knock your socks off! The salad ingredients are crunchy green cabbage, fresh chives, spring onions, and cucumber, all drenched in a nutty green goddess pesto dressing! Roasted tofu gets comfy on this bed of greens. All you have to do is blend, mix, dip and dig in!

Trendy Tik Tok Salad

with corn nachos, roasted tofu & nutritional yeast

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cucumber
Fresh Basil
Fresh Chives
Garlic Clove
Garlic Cloves
Green Leaves
Heirloom Corn Nachos
Lemon
Lemons
Non-GMO Tofu
Nutritional Yeast
Rice Wine Vinegar
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender

Serves 1

ALL DRESSED UP
Preheat the oven to the highest temperature or the grill setting. In a blender, add the juice of 1 lemon wedge, a drizzle of olive oil, the rice wine vinegar, ¾ of the picked basil, ½ the shredded green leaves, ¾ of the walnuts, the nutritional yeast, ½ the chopped chives, and the grated garlic. Pulse until smooth. Season to taste.
TOFU-RRIFIC!
Place the tofu cubes on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and grill for 8-10 minutes until the tofu is starting to brown, shifting halfway.
MIX MIX MIX
In a bowl, combine the cabbage chunks, diced cucumber, and the remaining chopped chives and green leaves. Pour in the blended green dressing (to taste) and toss until the salad is fully coated in the dressing.
DINNER IS SERVED!
Serve a hearty portion of the green salad. Top with the roasted tofu cubes. Side with a lemon wedge and the corn nachos for scooping. Garnish with the remaining basil and walnuts. Well done, Chef!

Lemon - 1
Rice Wine Vinegar - 10ml
Fresh Basil - 4g
Green Leaves - 40g
Walnuts - 10g
Nutritional Yeast - 15ml
Fresh Chives - 4g
Garlic Clove - 1
Non-GMO Tofu - 110g
Cabbage - 100g
Cucumber - 50g
Heirloom Corn Nachos - 80g

Download the Recipe

Serves 2

ALL DRESSED UP
Preheat the oven to the highest temperature or the grill setting. In a blender, add the juice of 2 lemon wedges, a drizzle of olive oil, the rice wine vinegar, ¾ of the picked basil, ½ the shredded green leaves, ¾ of the walnuts, the nutritional yeast, ½ the chopped chives, and the grated garlic. Pulse until smooth. Season to taste.
TOFU-RRIFIC!
Place the tofu cubes on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and grill for 8-10 minutes until the tofu is starting to brown, shifting halfway.
MIX MIX MIX
In a bowl, combine the cabbage chunks, diced cucumber, and the remaining chopped chives and green leaves. Pour in the blended green dressing (to taste) and toss until the salad is fully coated in the dressing.
DINNER IS SERVED!
Serve a hearty portion of the green salad. Top with the roasted tofu cubes. Side with a lemon wedge and the corn nachos for scooping. Garnish with the remaining basil and walnuts. Well done, Chef!

Lemon - 1
Rice Wine Vinegar - 20ml
Fresh Basil - 8g
Green Leaves - 80g
Walnuts - 20g
Nutritional Yeast - 30ml
Fresh Chives - 8g
Garlic Cloves - 2
Non-GMO Tofu - 220g
Cabbage - 200g
Cucumber - 100g
Heirloom Corn Nachos - 160g

Download the Recipe

Serves 3

ALL DRESSED UP
Preheat the oven to the highest temperature or the grill setting. In a blender, add the juice of 3 lemon wedges, a drizzle of olive oil, the rice wine vinegar, ¾ of the picked basil, ½ the shredded green leaves, ¾ of the walnuts, the nutritional yeast, ½ the chopped chives, and the grated garlic. Pulse until smooth. Season to taste.
TOFU-RRIFIC!
Place the tofu cubes on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and grill for 8-10 minutes until the tofu is starting to brown, shifting halfway.
MIX MIX MIX
In a bowl, combine the cabbage chunks, diced cucumber, and the remaining chopped chives and green leaves. Pour in the blended green dressing (to taste) and toss until the salad is fully coated in the dressing.
DINNER IS SERVED!
Serve a hearty portion of the green salad. Top with the roasted tofu cubes. Side with a lemon wedge and the corn nachos for scooping. Garnish with the remaining basil and walnuts. Well done, Chef!

Lemons - 2
Rice Wine Vinegar - 30ml
Fresh Basil - 12g
Green Leaves - 120g
Walnuts - 30g
Nutritional Yeast - 45ml
Fresh Chives - 12g
Garlic Cloves - 3
Non-GMO Tofu - 330g
Cabbage - 300g
Cucumber - 150g
Heirloom Corn Nachos - 240g

Download the Recipe

Serves 4

ALL DRESSED UP
Preheat the oven to the highest temperature or the grill setting. In a blender, add the juice of 4 lemon wedges, a drizzle of olive oil, the rice wine vinegar, ¾ of the picked basil, ½ the shredded green leaves, ¾ of the walnuts, the nutritional yeast, ½ the chopped chives, and the grated garlic. Pulse until smooth. Season to taste.
TOFU-RRIFIC!
Place the tofu cubes on a roasting tray. Coat in oil and seasoning. Pop in the hot oven and grill for 8-10 minutes until the tofu is starting to brown, shifting halfway.
MIX MIX MIX
In a bowl, combine the cabbage chunks, diced cucumber, and the remaining chopped chives and green leaves. Pour in the blended green dressing (to taste) and toss until the salad is fully coated in the dressing.
DINNER IS SERVED!
Serve a hearty portion of the green salad. Top with the roasted tofu cubes. Side with a lemon wedge and the corn nachos for scooping. Garnish with the remaining basil and walnuts. Well done, Chef!