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Easy Vegan Pea Salad with Almond Bacon (gluten-free, oil-free)
Prep Time
10 mins
Chill time
2 hrs
Course: Salad
Cuisine: American
Servings: 4
Author: Michael Monson
For the dressing:
  • 12 ounces firm silken tofu (such as Mori-Nu)
  • 1 teaspoon Better Than Bouillon No Chicken, or enough vegan chicken flavored bouillon to make 1 cup of broth
  • ½ lemon, juiced
  • 1/4 teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • splash of soy or almond milk
  • 1 tablespoon Bragg’s Liquid Aminos, or salt to taste
  • 1 clove garlic
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon xanthan gum (for that mayo texture)
For the salad:
  • 16 ounces frozen peas, thawed in water and drained well
  • ½ cup diced red onion
  • ½ cup almond bacon, plus more for serving (recipe below)
  • 2 tablespoons almond parm (recipe below)
  • 1 medium carrot, grated
  • salt and pepper to taste
To make the tofu dressing:
  1. Add all of the dressing ingredients to a blender. Blend until smooth.
To make the salad:
  1. Thaw and drain the peas thoroughly, getting as much extra water off as possible. Add all of the ingredients to a large bowl, reserving about ¼ of the tofu dressing. Toss. Taste for seasoning. Refrigerate for at least 2 hours before serving, (overnight is better). If it appears dry, toss with the remaining tofu dressing right before serving. Top with more almond bacon and almond parm.