Chickenless "Chicken" Salad
The trick to this great salad is the marinating and grilling of the tofu.
1 lb. brick tofu-extra firm
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
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
12 oz. silken tofu
3 tablespoons stoneground mustard
2 teaspoons cider vinegar
3 teaspoons brown rice syrup (or other liquid sweetener)
juice of 1 lemon
Puree all ingredients in a food processor until smooth and creamy.
Adapted from a recipe on www.christinacooks.com