Just because you’re a vegetarian, doesn’t mean you have to live without the layered yummy goodness of a chef salad. While most people see a salad as an appetizer or side dish, a chef’s salad is always so incredibly filling, no other dishes are needed at this meal. 

In this recipe, I replace the meat typical in a chef salad with tofu. Even plain cooked tofu works great in this salad, but for more flavorful options, try one of my many tofu recipes such as [Maple Balsamic Tofu](https://steemit.com/recipes/@pinkspectre/grilled-balsamic-maple-tofu)
[Lemon Teriyaki Tofu](https://steemit.com/recipes/@pinkspectre/lemon-teriyaki-tofu)
or [Maple Marjoram Tofu](https://steemit.com/recipes/@pinkspectre/maple-marjoram-tofu)

Ingredients:
- 4 cups of baby spinach leaves
- 4 pearl tomatoes
- 3 medium carrots
- ½ cucumber
- ½ cup shredded cheddar cheese
- 2 tablespoons sunflower seeds
- 2 boiled eggs
- 2 cups prepared tofu

1. Chop the veggies by slicing the carrots crosswise, cut the tomatoes in half then slice into wedges, slice cucumber crosswise, then quarter cut sections.
2. In a medium bowl layer half of the spinach, tomato, carrots, cucumber, cheese, and sunflower seeds. Repeat layering process with remaining halves of ingredients. 
3. Top with tofu and sliced boiled eggs.
4. Serve immediately or refrigerate for up to one day.

![](https://cdn.steemitimages.com/DQmRZhirM2zHDcm5a1ggs9bGqF2Sm3PLFb3dhDc4nBJni9q/image.png)

I have found that salads tend to keep better in the fridge if they are in an airtight container and accompanied by a lone paper towel or napkin to soak up any additional moisture that may accumulate as the salad sits. Replace the paper towel as necessary when it begins to get damp.