This mock chicken salad is easy to whip up from a few basic ingredients and perfect for a variety of occasions. It's good for vegetarians, vegans, and unsuspecting omnivores. Plus, it can be served as a convenient sandwich for a picnic or packed lunch or on a bed of lettuce as a healthier alternative.
Instructions
Get Started!
1. Soak the refrigerated tofu in vegetarian chicken broth if you are looking for a strong chicken flavor.
2. Freeze this tofu, in its package, or in the broth bath, at least a day before you plan to make the salad. This improves its texture.
3. Thaw the tofu. Leave it out overnight, or thaw it in the microwave or in a pan of hot water if you're in a hurry.
4. Drain the tofu and gently squeeze it in a clean towel to remove some of the moisture.
5. Chop the tofu into small cubes. Stir in a tablespoon or so of vegetable oil.
6. Pan fry the tofu, or bake it at 400 degrees until it begins to turn golden.
7. Lightly sprinkle the tofu with soy sauce.
8. Blend the silken tofu with a tablespoon of vinegar, a teaspoon of toasted sesame oil, a teaspoon of sugar and a half teaspoon of salt. Puree until smooth.
9. Finely chop some pecans and raw onion.
10. Stir all the ingredients together and enjoy warm or cold, as a salad or sandwich.
Tags: tofu with
