Whole30 Veganer Fleischsalat
Experience the perfect blend of flavor and nutrition with this Whole30-compliant Veganer Fleischsalat, a plant-based twist on a classic German deli salad. Crafted with marinated tofu strips that mimic the texture and taste of traditional deli meat, this recipe is enhanced with a creamy and tangy cashew dressing made from soaked cashews, almond milk, and Whole30-approved seasonings like pickle juice and dijon mustard. Finely chopped pickles add a zesty crunch, while fresh chives or dill provide a touch of vibrant garnish. Ready in just 20 minutes with zero cooking required, this vegan Fleischsalat is an ideal make-ahead dish that can be enjoyed as a satisfying snack, a light lunch, or paired with crisp veggies for a wholesome appetizer. Perfectly gluten-free, dairy-free, and satisfying, it’s your go-to recipe for clean eating without compromising on taste!
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Recipe Information
Ingredients
- 200 grams firm tofu
- 4 tablespoons pickle juice (from Whole30-compliant pickles)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 2 tablespoons coconut aminos
- 100 grams raw cashews (soaked for 4-6 hours)
- 100 milliliters unsweetened almond milk
- 2 tablespoons lemon juice
- 3 pieces Whole30-compliant pickles (finely chopped)
- 1 teaspoon dijon mustard (Whole30-compliant)
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh chives or dill (optional, for garnish)
Instructions
Drain the firm tofu and press it to remove excess water for 10 minutes. Then, slice it into thin strips that resemble the texture of deli meat.
In a small bowl, combine pickle juice, smoked paprika, onion powder, garlic powder, and coconut aminos. Whisk well.
Place the tofu strips into a shallow dish and pour the marinade over them. Allow them to marinate for at least 15 minutes while you prepare the dressing.
To make the cashew cream dressing, drain the soaked cashews and add them to a high-speed blender. Add unsweetened almond milk, lemon juice, dijon mustard, sea salt, and black pepper. Blend until smooth and creamy. Adjust consistency with additional almond milk if the mixture is too thick.
In a large mixing bowl, combine the marinated tofu strips, finely chopped pickles, and the cashew cream dressing. Mix gently until everything is evenly coated.
Taste and adjust seasoning with additional salt or lemon juice if needed.
Transfer the Fleischsalat to a serving dish or store in an airtight container in the fridge for up to 3 days. For extra flavor, garnish with freshly chopped chives or dill before serving.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 17.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1640 mg | 126% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1368 mg | 29% | |
*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.
