Eggless Salad Bowls
with Lemon Butter Asparagus & Quinoa Pilaf
- 1 shallot
- 1 carrot
- 1 stalk of celery
- 4 radishes
- 8 oz asparagus
- 1 lemon
- 7.5 oz nasoya organic extra firm tofu
- 1 tbsp capers
- ¼ cup Follow Your Heart Soy Free Vegenaise
- ½ tsp ground turmeric
- 1 tsp dried dill
- 6 oz precooked quinoa
- 1 tbsp + 1 tsp vegan butter
- 1 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Large pot
- Microplane or zester
Place a large pot with a few inches of salted water on to boil for the asparagus. Peel and mince the shallot. Peel and dice the carrot. Dice the celery. Thinly slice the radishes. Trim the asparagus stalks and peel off any of the woody exterior. Zest the lemon and cut into wedges.
Reserve half of the tofu for your own use. Drain the remaining tofu and crumble it into a large bowl. Add just half of the minced shallot, diced celery, capers, Vegenaise, turmeric, dill, ¼ tsp salt, and ⅛ tsp pepper. Mix the eggless salad well.
Place a small saucepan over medium-high heat with 1 tbsp olive oil. Add the remaining minced shallot, diced carrot, and a pinch of salt and pepper. Cook until softened, about 2 to 3 minutes, and add the quinoa. Stir the quinoa pilaf well to combine and cover with a lid. Remove the saucepan from the heat.
Once the water in the large pot is boiling, add the asparagus and cook until crisp-tender, about 1 to 2 minutes. Drain and return asparagus to the pot off the heat. Add just lemon zest, butter, and a pinch of salt and pepper. Toss the lemon butter asparagus well to coat.
Divide the eggless salad and quinoa pilaf between large shallow bowls and top with sliced radishes. Serve with lemon butter asparagus and lemon wedges. Enjoy!