Christina’s Chickenless Chicken Salad
1 Pound extra-firm tofu
Shoyu
Spring water
3 Celery stalks, diced
1 Small red onion, diced
1 Red bell pepper, roasted over an open flame, peeled, seeded and diced
1 Teaspoon each basil, sage, rosemary, oregano
2 Teaspoons paprika
1-1 1/2 Cup Tofu Mayo
Preheat oven to 400o. Lightly oil a baking sheet.
Slice tofu 1/4-inch thick. Place slices in a shallow dish and cover with a mixture that is 1 part soy sauce to 4 parts water. Allow tofu to marinate for 10 minutes. Place on a lightly oiled baking sheet and bake for 30-35 minutes until a deep, golden brown and crispy on the outside. Remove from oven and allow to cool until you can handle them. 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.
– I omitted the red pepper because of personal preference. I sent these sandwiches off to school for lunches. Verdict- thumbs up!
All recipes are printed with permission from Jessica Porter