Inspired by the famous Outback salad, known for its combination of textures, smoky flavors, and intense dressings, this vegan version offers a conscious and modern twist without sacrificing flavor. Smoked tofu takes center stage, adding depth without any animal-derived ingredients. The creamy and aromatic dressing is the key to connecting all the elements, while the combination of cabbage, crisp lettuce, and carrots adds freshness, lightness, and color.
Ideal as a main course on hot days or as a generous starter to share at a special dinner.

Vegan Salad with Smoked Tofu and Creamy Plant-Based Cheese Dressing

Makes: 2 generous servings (or 4 medium servings - great as a starter or side dish)

Ingredients:

For the sauce:

• 150 ml of vegetable cream 
• 50 g of vegetable cream cheese 
• 30 g of grated vegetable cheese 
• 2 tablespoons vegetable mayonnaise
• Juice of ½ lemon 
• ½ tablespoon onion powder
• ½ tablespoon garlic powder
• Barbecue sauce to taste
• Smoked paprika to taste
• salt to taste
• Generous drizzle of extra virgin olive oil

For the salad base:

• 200g smoked tofu, diced (or grated) 
• 1 crunchy iceberg lettuce, torn by hand
• ¼ sliced red cabbage 
• ¼ sliced white cabbage 
• 1 small grated carrot 
• Juice of ½ lemon 
• Crispy vegan tortilla chips (like nachos) to top with

Preparation:

1️⃣ Prepare the sauce: In a bowl, mix all the ingredients until you get a smooth, aromatic, and slightly acidic cream. Adjust the seasoning to your taste. Refrigerate to intensify the flavors.

2️⃣ Fry the tofu: In a nonstick skillet with a drizzle of olive oil, fry the tofu until golden brown and slightly crispy. Season with a touch of salt and paprika if you want to enhance the smoky flavor.

3️⃣ Assemble the salad: In a large salad bowl, combine the lettuce, cabbage, and carrots. Drizzle with the juice of 1/2 lemon and a pinch of salt. Toss gently with your hands to preserve the texture.

4️⃣ Finish: Spread the tofu on top. Drizzle generously with the creamy sauce and sprinkle with tortilla strips for a touch of crunch.

Chef's Tips:

🔸 Crispier tofu: After grating the tofu, press it with a paper towel or clean cloth to remove excess moisture. This ensures an even crispier texture in the pan.

🔸 Customize the sauce: If you want a more smoky sauce, add an extra touch of paprika or a few drops of liquid vegetable smoke. For those who love spice, a pinch of cayenne pepper transforms the dish.

🔸 Extra texture elements: Try adding thin strips of red onion or cucumber pickles. They add acidity and contrast, and they also aid digestion.

🔸 Creative reuse: The leftover sauce can be used as a base for a wrap, vegan burger, or even as a side dish for grilled vegetables.

Nutritional Information per serving (½ of the recipe):

Calories: 380 kcal | Carbohydrates: 24 g | Protein: 21 g | Total Fat: 32 g | Dietary Fiber: 7 g | Sodium: 460 mg | Calcium: 180 mg

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.