Vegan shaved Brussels sprouts salad with tomatoes, red onion, bacon, and cashew ranch dressing is the savory salad decadence that you must eat to believe.
- 8 oz. (250 gm.) tofu
- ¼ cup (60 ml) tamari or soy sauce
- 1 Tbsp. maple syrup
- 1 Tbsp. liquid smoke
- 2 tsp. apple cider vinegar
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper (optional)
Cashew ranch dressing
- 1 cup raw cashews
- 1/2 – 1 cups plant milk (I used oat milk)
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. lemon juice
- 1 clove minced garlic
- 1 tsp. onion powder
- ½ tsp. ground black pepper
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. chopped fresh chives
Brussels sprouts salad (the rest)
- 2 cups, Brussels sprouts with the ends trimmed and shaved (sliced thin)
- 2 cups cherry tomatoes, sliced in half
- 2 medium red onion, diced
- Rinse the tofu and press it between two plates or other surfaces with the top surface weighted to help get the moisture out of the tofu. I find it helpful to cut the tofu into quarters before pressing it. Press for 20-30 minutes.
- Once you’ve pressed the tofu, set the oven to preheat at 4000 F (2000 C) and line a baking tray with parchment paper.
- Add the tofu, tamari, maple syrup, liquid smoke, vinegar, onion, and garlic powder, black pepper, and cayenne pepper to a food processor with a blade and process the ingredients until smooth.
- Turn the tofu onto the baking tray and use a spoon to spread it evenly. Try to spread it to a consistent thickness of ¼ inch (thicker if you want).
- Place the tofu in the center rack of the heated oven and bake until the tofu starts to firm up and brown (about 20 - 25 minutes).
- Once browned, remove the baking tray from the oven (leave the oven on) and place it on the stove or somewhere it won’t burn the surface.
- Place a new sheet of parchment paper over the top of the tray and cutting board over that. Flip everything over so that the cutting board is now at the bottom (use oven mitts if the tray is hot). Remove the board and the top sheet of parchment paper.
- Carefully slice the bacon into strips and gently separate them.
- Slide the bacon on the parchment paper back onto the baking tray. Continue baking for an additional 5-10 minutes until it is browned.
- The bacon gets crispier as it cools, so allow it to sit for a few minutes before cutting or breaking it into bacon bits for the salad.
Cashew ranch dressing
- Using a powerful blender or spice grinder, grind dry cashews into a powder.
- In a blender, add the cashews, ½ cup of plant milk, 2 Tbsp. apple cider vinegar, 2 Tbsp. lemon juice, 1 clove minced garlic, and 1 tsp. onion powder. Blend until smooth. Test the consistency and add more milk if desired. Taste again and add more of any ingredients if desired.
- Transfer the dressing to a small bowl and use a spoon to mix in the dill and chives.
- Add ground black pepper to taste.
Assemble the Salad
- To make the salad, add the shaved sprouts, tomatoes, onions, bacon, and dressing into a medium bowl. Mix to combine all the flavors.
- Serve immediately or cover, chill, and serve.
- Salad keeps for up to 2 days in the fridge.
- Prep and cook times account for making the entire salad includes the bacon and dressing. The prep time accounts for getting the tofu ready to press. Everything else can be done while the tofu presses and bakes.
- You can shred the Brussels sprouts up to 2 days ahead. Store them in an airtight container or sealed plastic bag in the fridge.
- The bacon and dressing can also be made 2-3 days ahead if desired.
- If you want to add more veggies to the salad, shredded carrots or diced cucumber are great options. A diced red pepper will add sweetness and can replace the tomatoes for a flavor twist.
- Category: Salads & Bowls
- Cuisine: American
Keywords: shaved Brussels sprouts salad