Stars of salad: tofu dill dressing and coconut bacon

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This cool, creamy dressing and savory crunch rock on any salad– so much that you might not want the salad part.  I seriously considered this, but then decided to be a person and stewed some black beans, beets and sweet potato with rosemary, cumin and chili powder, then blanched a handful of kale.  Be creative with whatever vegetables and herbs/spices you have~5D8E1C1D-D1F9-47FD-B14F-985B782DBB08.JPG

Tofu dill dressing: (plant protein!)

  • 1 silken tofu package
  • ~1/2 cup fresh dill
  • 1/4 cup nutritional yeast
  • 1/4 tsp sea salt
  • 2 cloves garlic
  • 1-2 T lemon juice or apple cider vinegar
  • 1 T coconut butter or extra virgin olive oil
  • 1 T seasoning combination of choice (I used Bragg’s 24 Herb and Spice Seasoning, which contains rosemary, onion, garlic, and 21 others…)
  • Optional: water or veg stock 1 T at a time, as needed to thin


Add all ingredients to a high speed blender and blend from low to high until smooth/ saucy consistency, adjust seasonings to taste

Coconut bacon:

  • 2 cups coconut chips
  • 1 T Coconut aminos, or Tamari


  1. Toast coconut chips on non-greased skillet over low-medium heat, tossing with a spatula occasionally as it turns golden
  2. Once it reaches desired toastiness, add Coconut aminos or Tamari to the pan and toss to coat evenly.  Let it toast for a minute or two until it looks pretty dry, then remove from heat.  Garnish on your salad, pancakes, cupcakes, everything foreva


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