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Photo
Falafel Salad! 
Ingredients
I bunch spinach, stemmed, or approximately 4 cups prewashed salad mix
6-7 store-bought falafel balls (Try Trader Joe’s frozen version)
1 tomato, sliced
5-10 dill pickle slices
1 cup tahini or your favorite lemony dressing
Instructions
Prepare the falafel according to the package directions, cooking thoroughly until crispy and brown.
Place the spinach or salad mix in a bowl and crumble the falafel on top.
Add the tomatoes and dill pickles and toss. Drizzle with the tahini or lemony dressing. (Tip: Mix the tahini with a splash of hot sauce for an extra kick!)
Enjoy! 

Falafel Salad

Ingredients

  • I bunch spinach, stemmed, or approximately 4 cups prewashed salad mix
  • 6-7 store-bought falafel balls (Try Trader Joe’s frozen version)
  • 1 tomato, sliced
  • 5-10 dill pickle slices
  • 1 cup tahini or your favorite lemony dressing

Instructions

  1. Prepare the falafel according to the package directions, cooking thoroughly until crispy and brown.
  2. Place the spinach or salad mix in a bowl and crumble the falafel on top.
  3. Add the tomatoes and dill pickles and toss. Drizzle with the tahini or lemony dressing. (Tip: Mix the tahini with a splash of hot sauce for an extra kick!)

Enjoy! 

Photo
Tofu Egg-Salad Sandwich!
Ingredients
1 block of extra-firm tofu, drained
1 1/2 tsp. celery seed
1/2 tsp. cumin
2 tsp. turmeric
1 tsp. black pepper
1 tsp. lemon juice
1/4 cup prepared mustard
1/2 cup Veganaise
3 1/2 Tbsp. nutritional yeast
1/2 cup chopped celery
1 cup chopped scallions
1 tomato, sliced
Instructions
Crumble the tofu in a large bowl-it should look like the consistency of egg salad and be a bit chunky.
Add the spiced, lemon juice, mustard, Vegenaise, nutritional yeast, celery, and scallions and stir well with a spatula or fork. Make sure the tofu is covered and taste it while you stir! If you want more spices-add them!
Put the tomato, lettuce, and sprouts onto the bread or into the tortilla and top with the tofu-egg salad. Volia! 
Enjoy! 

Tofu Egg-Salad Sandwich!

Ingredients

  • 1 block of extra-firm tofu, drained
  • 1 1/2 tsp. celery seed
  • 1/2 tsp. cumin
  • 2 tsp. turmeric
  • 1 tsp. black pepper
  • 1 tsp. lemon juice
  • 1/4 cup prepared mustard
  • 1/2 cup Veganaise
  • 3 1/2 Tbsp. nutritional yeast
  • 1/2 cup chopped celery
  • 1 cup chopped scallions
  • 1 tomato, sliced

Instructions

  1. Crumble the tofu in a large bowl-it should look like the consistency of egg salad and be a bit chunky.
  2. Add the spiced, lemon juice, mustard, Vegenaise, nutritional yeast, celery, and scallions and stir well with a spatula or fork. Make sure the tofu is covered and taste it while you stir! If you want more spices-add them!
  3. Put the tomato, lettuce, and sprouts onto the bread or into the tortilla and top with the tofu-egg salad. Volia! 

Enjoy! 

Text

$5 Meal of the Week: Baked Tofu, Brown Rice, Avocado, Kale, and Walnut Salad

OK, OK, I know … vegans don’t eat just salads, but I will let you in on a secret: I love salad! Before you get all “iceberg lettuce—gross!” on me, let me tell you that salads can be unique, packed full of good stuff (vitamins, ya know!), and filling. This month, peta2 goes back to basics with meals that cost $5 or less,and I’m starting it out with my fave—a giant, layered salad! Check it: Layered Salad

1/2 cup brown rice ($3 for a 2-lb. bag or 50¢ for 1/2 cup)

1/2 block tofu, cut into pieces ($1.99 for 1 pkg. or 50¢ for half)

Dill, pepper, paprika, garlic powder, to taste

Small amounts olive oil and lemon juice

Red leaf lettuce (99¢ for a head of lettuce or 49¢ for half)

Kale (50¢ for a bunch)

1 tomato, chopped (50¢ for one)

1/2 cucumber, diced (79¢ for oneor 39¢ for half)

1/2 avocado, sliced ($1 for one or 50¢ for half)

1/2 cup walnuts ($1 for 1/2 cup)

1 bunch sprouts (49¢ for a bunch)

Red wine vinaigrette or your favorite dressing, to taste

Total Cost: Approximately $4.87, not counting spices and dressing

  • Prepare the rice following the instructions here.
  • When the rice is halfway done, lay the tofu on a baking sheet. Cover with dill, pepper, paprika, garlic powder, olive oil, and lemon juice.
  • Bake at 375ºF for about 20 minutes (turning over once), or until lightly browned on each side.
  • Place the rice in a large bowl. Add the lettuce, kale, tomato, cucumber, avocado, walnuts, and sprouts. Top with the baked tofu and dressing.

Makes 1 to 2 servings Yum! What are your favorite salad toppings?