This amazing salad has fooled some of the biggest chicken salad fans. It has all the ingredients that make a great chicken salad, except the bird! Served on bread or on a bed of lettuce, this salad makes a great meal.
Ingredients
1 lb. brick tofu-extra firm
soy sauce
spring or filtered water
3 ribs celery-diced
1 small red onion-diced
1 red pepper-diced
1 teaspoon each basil, sage, rosemary, oregano
2 teaspoons paprika
1-1 1/2 cup Tofu Mayo (page )
Directions
Preheat oven to 400o. Lightly oil a baking sheet.
Slice tofu 1/4-inch thick. Place slices in a shallow dish and cover with a mixture that is 1 part soy sauce to 4 parts water. Allow tofu to marinate for 10 minutes. Place on a lightly oiled baking sheet and bake for 30-35 minutes until a deep, golden brown and crispy on the outside. Remove from oven and allow to cool until you can handle them. Then, shred the tofu slices with a sharp knife, creating irregular, angular pieces..reminiscent of shredded chicken. Mix with vegetables, spices and Tofu Mayo until ingredients are well-incorporated. Chill thoroughly before serving. This salad is great on a bed of fresh, crisp greens or served as a hearty sandwich.
Tofu mayo
8 oz. firm tofu
3 tablespoons stoneground mustard
2 teaspoons red wine vinegar
3 teaspoons brown rice syrup
sea salt
juice of 1 lemon
3-4 tablespoons olive oil
Bring a small pot of water to a boil and cook tofu for 5 minutes. Drain well.
Puree all ingredients in a food processor until smooth and creamy.
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