Tofu Bocconcini Salad: The ULTIMATE Vegan Meathead Salad
Do you ever have one of those awesome recipe creation moments where you think “Good Lord I am THE most brilliant and ingenious person on Earth!?!?” I do all the time. And today was one of ’em.
Today, I created a surprisingly rich-tasting AND delicious, high protein vegan bodybuilding meal that was both low in calories AND high in satisfaction.
The perfect low-carb, low-fat, ALL-gains lunch for the vegan meathead inside us all.
I was looking for a switch-up from my usual “prep diet” Everyday Green Salad when it dawned on me that boccocini salad is basically just a bunch of cherry tomatoes mixed with feta cheese and fresh basil tossed with some balsamic vinegar, olive oil, garlic, salt & pepper.
Then I immediately started creating a “bikini competition prep friendly” version replacing the feta with organic, non-GMO tofu (aka swapping animal fat for plant protein) and omitting the olive oil altogether from the dressing. And well, I am a brilliant and ingenious human being.
And today, my jacked vegan brethren, I share the recipe with you.
Tofu (Bocconcini) Salad – The ULTIMATE Vegan Meathead Salad
A crap load of cherry tomatoes, washed then sliced in half
1 brick of FIRM or EXTRA FIRM non-GMO, organic tofu (250 – 500 gram package works) drained and cubed
1/4 – 1/2 cup chopped fresh basil leaves
4 – 5 Tbsp. balsamic vinegar or balsamic glaze if you want the dressing to be a bit sweeter
1 Tbsp. minced garlic
Sea salt & fresh ground pepper to taste
Slice the cherry tomatoes and put into a salad bowl. Drain and cube the tofu and add to bowl with tomatoes.
In separate small bowl, mix together the balsamic vinegar, minced garlic, salt and pepper. Drizzle onto tofu/tomato mixture then sprinkle with some basil and enjoy.
And yes, you’re welcome for this little gem, vegan meathead crew!