Chicken-less Salad - Series 5
For light lunches and sandwiches...

What You'll Need
1 brick tofu, marinated and baked until golden
equal amounts of diced celery, carrot, onion, red pepper
paprika
small equal amounts of basil, sage and rosemary
tofu mayonnaise

Instructions
The key to this recipe is baking the tofu until the outside is crispy and
the inside is still tender--about 35 minutes at 400o. You may also, however,
broil the tofu for about 7 minutes to achieve the same effect. marinate the
tofu first in a strong shoyu and water marinade for about 10 minutes. After
it is cooked, shred the tofu to resemble slices of chicken meat. Mix with
balance of ingredients, carefully seasoning with the spices to achieve a
delicate flavor; do not let the spices overwhelm the salad. Add them slowly
and gradually until you have created the desired taste. Serve on a bed of
lettuce or on whole grain bread for a great summer sandwich.
Tofu Mayo In a food processor, whip together, tofu (that has been boiled for 5 min) and water to create a thick puree. Add, to taste, umeboshi vinegar, lemon, rice syrup and a pinch of sea salt. Puree until smooth. This mayo will keep, refrigerated, for about a week.