High Protein Veganer Fleischsalat
Elevate your plant-based meals with this delicious **High Protein Veganer Fleischsalat**, a vegan twist on the classic German meat salad that's both creamy and protein-packed. Featuring strips of golden, pan-fried extra-firm tofu as the star ingredient, paired with tangy dill pickles, fresh parsley, and a flavorful dressing made from unsweetened vegan yogurt, vegan mayonnaise, Dijon mustard, apple cider vinegar, and a hint of smoked paprika, this recipe delivers the perfect balance of savory richness and zesty tang. Nutritional yeast and kala namak (black salt) add a rich umami depth and subtle egg-like flavor, ensuring this dish is as satisfying as it is wholesome. Ready in just 30 minutes, this versatile recipe can be served chilled as a sandwich filling, spread on fresh bread, or enjoyed as a light yet filling side dish. Perfect for meal prep or casual gatherings, this high-protein vegan salad is sure to impress!
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Recipe Information
Ingredients
- 400 g Extra-firm tofu
- 100 g Dill pickles
- 120 g Unsweetened vegan yogurt
- 2 tbsp Vegan mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tbsp Nutritional yeast
- 0.5 tsp Kala namak (black salt)
- 0.5 tsp Smoked paprika
- 10 g Fresh parsley
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Press the extra-firm tofu for 10-15 minutes to remove excess moisture. Use a tofu press or wrap the tofu in a clean kitchen towel and weigh it down with a heavy object.
Slice the pressed tofu into thin, meat-like strips. Heat a non-stick skillet over medium-high heat and dry-fry the tofu strips for 8-10 minutes, stirring occasionally, until they are golden and slightly crisp around the edges. Set aside to cool.
While the tofu cools, finely dice the dill pickles and chop the fresh parsley.
In a large mixing bowl, combine the vegan yogurt, vegan mayonnaise, Dijon mustard, apple cider vinegar, nutritional yeast, kala namak, smoked paprika, salt, and black pepper. Mix well to create a creamy dressing.
Once the tofu has cooled, add the tofu strips to the mixing bowl along with the diced dill pickles and chopped parsley. Gently fold everything together until the tofu strips are fully coated in the dressing.
Taste and adjust seasoning if needed, adding more kala namak for an eggy flavor or more vinegar for tanginess.
Cover the bowl and refrigerate the Fleischsalat for at least 30 minutes to allow the flavors to meld.
Serve chilled as a sandwich filling, spread on bread, in wraps, or enjoy as a protein-packed side dish.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 8.7 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2872 mg | 221% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
