INGREDIENTS

SERVES 4

SALAD:

6 Cups Spring Mix

2 Cups Quartered Strawberries

1 Cup Blueberries

1 Batch of Tofu Cheese

1 Batch of Strawberry Vinaigrette

TOFU CHEESE

1 Block of Extra Firm Tofu

4 TBSP Nutritional Yeast

2 TBSP Tamari

2 TBSP Lemon Juice

2 Tsp Italian Herbs

1 Tsp Garlic Salt

STRAWBERRY VINAIGRETTE

1 Cup Strawberries

2 TBSP Red Wine Vinegar

2 TBSP Apple Cider Vinegar

1 TBSP Pure Maple Syrup

DIRECTIONS

1. Combine spring mix, strawberries, andblueberries in a large bowl..

2. Start on the Tofu Cheese. Drain the tofuand place in a large bowl. Use a fork tocrumble up the tofu into small pieces. Add inthe remainder of the tofu cheese ingredientsand mix well.

Wa-La Tofu Cheese!

3. Place strawberries, red wine vinegar, applecider vinegar, and maple syrup in to ablender, blending until smooth. You mayneed to add water for desired thickness.

4. On a large plate or bowl assemble saladand enjoy!

SUMMERBERRYSALAD

Macro Count Per Serving: Carbs 24

Fat 5.5

Protein 15.8

Buns of Steel Oats