“Chicken” Salad
Category: Sandiwches/Burgers

Suitable for a: vegan diet


Ingredients:
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1 14-ounce package extra-firm tofu, pressed (see instructions below) and torn into small, bite-sized pieces
2 stalks celery, diced
1 cup diced onion
1 cup green or red bell peppers
1 cup vegan mayonnaise (such as Vegenaise or Nayonaise)
1 teaspoon onion salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon chopped parsley (dried or fresh)


Instructions:
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To press the tofu, unwrap and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic. Freeze the sealed tofu for at least 24 hours. (Frozen tofu can keep in the freezer indefinitely, so feel free to always have a few blocks on-hand in the freezer.)

Once frozen, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave* on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture.

Put the pressed, bite-sized tofu in a bowl and mix well with the remaining ingredients. Add additional spices, as desired. Serve in a sandwich, with crackers, or topping a green salad.

* If you don’t use a microwave, frozen tofu can be thawed by putting it in a pan of boiling water for 2 to 4 minutes. Alternatively, transfer the frozen tofu from the freezer to the refrigerator for 4 hours or overnight.


Additional comments:
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Serves 4.

Recipe from http://www.cok.net

I made this and it's YUMMY! Perfect for sandwitches that (if made with a hearty bread) will keep you going all afternoon. And btw, this is the best method I've ever found for thawing tofu; this way you don't have to worry about it overcooking or drying out.

sounds good...i'll have to try it tomorrow.

Morna - I use this same recipe as well, and add just the tiniest pinch of vegan "chik-style" dry bullion powder... It TOTALLY "makes" the recipe! Even my omni co-workers will eat it!!

(I also mince the red bell pepper, celery and onion REALLY fine so the salad isn't "chunky")

I'm going to try making this but I'm going to add some sage to it to spice it up some. And I'm going to bake the tofu after slicing it so it will make a firmer "chicken salad". What do you all think - anybody tried baking the tofu in a regular oven :chef: ?






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I haven't made this or baked tofu, but I think I would want to bake the tofu, too. Otherwise, I don't know how on earth I'd distinguish it from tofu "egg" salad! :lol:

I saw on another site where the lady that makes this salad uses Soyboy baked tofu, instead of regular tofu. I'm going to look for it next time I go to Whole Foods. Sounds like it would taste more like mock chicken salad ( maybe you can shred it ) and not egg salad. :D It's a yummy recipe though.

If you'll notice, the recipe calls for frozen and then thawed tofu... this produces a MUCH different (and more "chicken-y" texture than regular tofu (which would seem a bit like 'egg' salad).

I have a problem with American recipes which ask for virtually everything to be measured in cups. I can see this would work with liquids or flour, etc, but how on earth do you measure out vegetables in cups?! When it asks for 1 cup of bell peppers, the size of the dice would make a huge difference in how much pepper is actually used. Likewise I've seen recipes asking for cups of brocolli or mushrooms.

I have a problem with American recipes which ask for virtually everything to be measured in cups. I can see this would work with liquids or flour, etc, but how on earth do you measure out vegetables in cups?! When it asks for 1 cup of bell peppers, the size of the dice would make a huge difference in how much pepper is actually used. Likewise I've seen recipes asking for cups of brocolli or mushrooms.

Jackar you just use your sense of taste if it looks far to much veggies , just cut back a bit