Recipes
Vegan Tofu ‘Chicken’ Salad Recipe
Passive Time | 20 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 14- ounce package extra-firm tofu
- 1/4 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon Freshly ground black pepper
- 2 ribs celery chopped
- 2 1/2 tablespoons tofu-cashew mayo or other vegan mayonnaise
- 2 1/2 tablespoons sweet relish
- 1/4 teaspoon mustard
- 2 tablespoons sliced or slivered almonds
- 1 teaspoon chopped chives
- salt and black pepper to taste
Ingredients
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Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- Cut the tofu into slices, and then cut those slices in half.
- Place a clean tea towel on the counter and place the tofu slices on top.
- Cover with tea towel. Gently press each slice of tofu until the water leaves them. Replace towels if needed.
- Place the tofu on the prepared baking sheet.
- Mix the broth, soy sauce, thyme, sage and pepper in another bowl.
- Drop the tofu in this bowl and coat well. Place the slices on the baking sheet.
- Place it in the preheated oven and bake for about 20-25 minutes, until tofu is beginning to brown on the edges. Remove from the oven and let cool on the baking sheet.
- Once the tofu is cool, tear each piece into small, irregular pieces.
- Place it in a medium mixing bowl and add remaining ingredients.
- Mix well, and add salt and pepper to taste. Serve chilled.