Spicy Vegan Super Salad


Hi All!

Since Spring is finally here (although doesn’t exactly feel like it on the East Coast), I wanted to make a nice, fresh salad for lunch. As a vegan, I eat a lot of vegetables throughout the day; this salad is full of good nutrients, and is super delicious.

Here are the ingredients for one person:

– spring mix (the amount depends on your choice, just have a nice base on your plate)

– two small radishes, finely chopped

– 2 scallions, finely chopped (you can include less or more depending on how much you like scallion)

– 1/2 cup chopped fresh parsley (I include parsley to almost all my salads, it’s detoxifying)

– 1/4 cup fresh dill, finely chopped (this can be optional. I find that dill gives a fine edge of taste and smell to the salads)

– 1/2 cup cooked quinoa

– 1/4 of a package of firm tofu
Sriracha Hot Chili Sauce (this is an affiliate link which means I get paid a commission on purchases made through this link, at no extra cost to the reader). This sauce creates  wonders on various dishes including salads.

– 1/2 fresh lemon juice

– 2 table spoons olive oil (or to taste)

– salt to taste – I always use the pink himalayan salt since it’s the most nutritious one.


– Toss the spring mix, radishes, scallions, parsley, dill and quinoa in a bowl. Of course make sure that you thoroughly washed your vegetables before chopping them.

– Add a tablespoon of olive oil in a small pan. Cut the tofu to bite size pieces. Throw the tofu in the pan and cook each side until darker.

– Add the cooked tofu, lemon juice, 2 tablespoons of olive oil, salt and the sriracha sauce to your bowl.

– Give it a good thorough mix to make sure the sriracha, lemon juice and olive oil gets absorbed evenly by the rest of the ingredients.

I hope you enjoy it 🙂



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