Chickenless “Chicken” Salad
The trick to this great salad is the marinating and baking of the tofu.
1 lb. brick tofu-extra firm
soy sauce (or tamari)
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.
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 christinacooks.com.