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–+ servings
Iceberg Wedge Salad with vegan "cheese" and coconut "bacon"

Iceberg wedge salad with vegan blue cheese dressing

My twist on this classic salad, made with tofu "cheese."
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Lunch
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 head iceberg lettuce
  • 3 ounces tofu tofu misozuke or countertop tofu cheese
  • 1/2 cup soy milk
  • 2 tsp apple cider vinegar
  • 1/4 cup lemon juice (fresh)
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup olive oil (extra virgin) canola, safflower, grapeseed oils
  • 1/2 cup bacon (coconut) optional

Instructions
 

  • Crumble half of the cheese into your serving container.
  • Put the soy milk, vinegar, and the salt in the blender and let stand (without blending) 5-10 minutes to curdle. Add all other ingredients and blend until smooth and creamy, adding the oil last in a slow stream.
  • Pour into your serving container and mix gently with the crumbled cheese.
  • Wash the iceberg lettuce and dry with a kitchen towel. Remove any discolored or limp leaves from the outside. Slice in half through the core, then in half again using your chef's knife. Remove the core from each of the four pieces with an angled cut.
  • Serve each wedge on a plate topped with a generous pour of dressing, sprinkled with the coconut bacon.

Notes

Per serving (without coconut bacon):
  • 297 calories
  • 28 g fat
  • 4 g saturated fat
  • 20 g monounsaturated fat
  • 3 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 597 mg sodium (35 mg sodium with salt omitted)
  • 377 mg potassium
  • 9 g carbohydrate
  • 3 g fiber
  • 5 g sugars
  • 5 g protein
  • 8 Weight Watchers Points Plus
Click here to learn <a title="How to make tofu misozuke | Vegan cheese" how to make tofu misozuke, or you can simply make counter-top tofu cheese in two or three days, if you don't want to wait two months! If you eat dairy, you can make this with blue or feta cheese. For this dressing I used the nori-wrapped tofu misozuke, which tasted most like blue cheese. I imagine that three or four months of aging would make it taste even more like blue cheese.
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