Chickenless "Chicken" Salad
The trick to this great salad is the marinating and grilling of the tofu.
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
1/2 teaspoon each basil, sage, rosemary, oregano (or to taste)
2 teaspoons paprika
1-1 1/2 cup Tofu Mayo (see below)
Preheat oven to 400 degrees. Lightly oil or spray a baking sheet.
Slice tofu 1/4-inch thick. Brush each slice, back and front, with soy sauce and
allow it to marinate for 10 minutes.
Place on a lightly oiled baking sheet and bake for 30-35 minutes, turning once halfway
through, until a deep, golden brown and crispy on the outside but still tender
on the inside. Remove from oven and allow to cool until you can handle the
slices. 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.
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Tofu Mayo
12 oz. silken tofu
3 tablespoons stoneground mustard
2 teaspoons cider vinegar
3 teaspoons brown rice syrup (or other liquid sweetener)
sea salt
juice of 1 lemon
Puree all ingredients in a food processor until smooth and creamy.
Adapted from a recipe on www.christinacooks.com
fatfreevegan.com
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