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Spring Challenge day 11- Christina’s Chickenless Chicken Salad

Christina’s Chickenless Chicken Salad

1 Pound extra-firm tofu


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

One Response

  1. This has become almost a staple in our house. Everytime we need a quick recipe for a pot luck, we usually make this. Someone always asks me for the recipe. I also made this during one of my labors. The midwife was quite impressed and it was great to have after delivery!

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