Comments on: Chickenless “Chicken” Salad

By: becbanta

becbanta — Fri, 18 Apr 2014 04:11:32 +0000

I just made this and it’s in the fridge. I have to admit, I was a bit skeptical as I was making it. But I just tasted it, and although I can tell that the flavors need time to “marry”, it was really good! And I can hardly wait to try it again tomorrow!

By: girlonfire3182

girlonfire3182 — Sun, 05 Aug 2012 14:37:12 +0000

I dont have a food processor- would this work ok in a blender?

By: Sarah

Sarah — Fri, 09 Mar 2012 02:04:09 +0000

Great recipe as mostly all vegan eggless salad recipes are. This was one of the first ways I began to truly love tofu. But it got even better. And when I’m really staying vegan far free, I can really do a protein slam and eat almost 2 lbs. Pared with any other high fiber food, I’ll still lose weight eating as much tofu as I want. So I began to get very creative with tofu. Sorry I was so cautious with it for so many years with near eTers in diet clubs pointing out to ms the fat content if it. But for me, if I stay truly fat free vegan all other meals, it’s a weight loss week NI matter how much tofu I eat. It’s a really incredible food but this recipe us great & I use many of them. Thanks.

By: Lilly

Lilly — Fri, 02 Mar 2012 14:00:37 +0000

thank you. I figured you should get as much moisture out of it at possible. It absorbs the flavor better that way. I also think it helps to drain and freeze the tofu, then press it one more time with paper towels before doing anything with it. It’s extra work, but freezing it gives it a more meaty texture.

By: SusanV (admin)

SusanV (admin) — Wed, 29 Feb 2012 18:08:38 +0000

Oh yes, ALWAYS drain tofu. You can also press a little of the water out of each slice by placing it on paper towels and pressing gently with another paper towel. Hope you enjoy it!

By: Lilly

Lilly — Wed, 29 Feb 2012 17:27:36 +0000

i haven’t tried this yet, but i’m excited to make a nice size batch of it to have for my husband to take to lunch!
i just have one question: do you drain the tofu, or not, since you bake it??
thanks so much for your wonderful blog! i LOVE it!

By: Deb

Deb — Sun, 19 Feb 2012 19:01:29 +0000

Have you tried this recipe using Vegenaise instead of making the Tofu Mayo? I just bought my first jar of Vegenaise and am dying to try it.

Thanks

By: Christine Steendahl-"The Menu Mom"

Christine Steendahl-"The Menu Mom" — Sun, 30 Jan 2011 00:18:14 +0000

This truly looks delicious! I can’t wait to try this recipe. Thanks for sharing healthy and tasteful recipes!

By: Falvia

Falvia — Tue, 09 Nov 2010 17:23:07 +0000

I just made this today, using fresh rosemary, italian parsley and orange bell pepper. It is pretty and so delicioius.

By: SusanV (admin)

SusanV (admin) — Tue, 02 Nov 2010 18:50:42 +0000

If you can find soft tofu, you could try blending it up very well in a blender with a little water to get it completely smooth. Silken tofu starts out smooth, but I think if you blend it enough, you may be able to get regular tofu smooth too. Good luck!