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Chicken-less Salad

This vegan chicken salad is so delicious, so satisfying, you won't miss the meat! 


1 brick tofu, marinated and baked until golden 
equal amounts of diced celery, carrot, onion, red pepper 
small equal amounts of basil, sage and rosemary 
vegan mayonnaise 

The key to this recipe is baking the tofu until the outside is crispy and the inside is still tender -about 35 minutes at 400 degrees. You may also, however, broil the tofu for about 7 minutes to achieve the same effect. marinate the tofu first in a strong shoyu and water marinade for about 10 minutes. After it is cooked, shred the tofu to resemble slices of chicken meat. 

Mix with balance of ingredients, carefully seasoning with the spices to achieve a delicate flavor; do not let the spices overwhelm the salad. Add them slowly and gradually until you have created the desired taste. Serve on a bed of lettuce or on whole grain bread for a great summer sandwich. 

Note: You can make vegan mayo in a food processor: whip together, tofu (that has been boiled for 5 min) and water to create a thick puree. Add, to taste, umeboshi vinegar, lemon, rice syrup and a pinch of sea salt. Puree until smooth. This mayo will keep, refrigerated, for about a week.  


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