London Vegan Bird Food: Salad of the Day


For my first post of BEDA (Blog Every Day in August), I thought I would include a quick and easy salad ‘recipe’ that is my current favourite.  Here are the Ingredients:



Purple Cabbage

Red Pepper




Marinated Tofu (I used Cauldron)


1 Tbsp Balsamic Vinegar

1/2 Tbsp Olive Oil

1/2 Tsp Mustard

Squeeze of Agave Nectar.

I am super into Food Prep at the moment so I had most of the ingredients already chopped and in sandwich bags which meant I could just throw this together.  I also cook a batch of Quinoa at the beginning of the week to last me about 5 days.  I cooked the Tofu for about 5 minutes in some coconut oil and added to the top of the salad.  I also love to sprinkle on seeds (Hemp, Sunflower and Pumpkin) and add some almonds for extra crunch.


Let me know your favourite vegan salads and dressings for these lovely summer days we’re having.

Thanks for reading.

London Vegan Bird

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2 thoughts on “London Vegan Bird Food: Salad of the Day

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