VEGAN CHICKEN SALAD
Even if you’re not a vegetarian, you can’t deny that eating less meat is better for the planet, right? So – inspired by a salad at out local health food store, I decided to make a vegan chicken salad. Let’s just say, I nailed it. =)
So, here’s the trick – drain your tofu from the package and put a colander inside a large bowl. Line the colander with paper towels or a clean dish rag and put the tofu on top of the paper towels. Put another layer of paper towels or clean dish rag on top of that, put a plate on top and put two cans, or jars on top of the plate. This will press out any excess water. I left it for about an hour.
Ingredients
- one package of firm tofu pieces (you could cut it yourself, too)
- veganaise (Vegan Mayonnaise, available at health food stores
- a handful of frozen peas – thawed in water
- two sliced scallions
- a glob of srirachia
- salt and pepper to taste
Instructions
Heat a non stick pan on medium high heat and when it’s hot, put the tofu in.
This is the most important part – you want the pieces to brown – it make it so much more appealing and delicious – it doesn’t take long, but be patient and don’t stir too much. Every couple of minutes, gently stir and brown to your liking – when it’s done, transfer to a bowl, otherwise it will keep cooking.
When the tofu has cooled, add to a bowl with a sealable lid and add a couple of tablespoons of veganaise, the peas, the sliced scallion, a dollop of sriracha, salt and pepper.
Gently mix to combine.
We served it on top of a green salad and it was magnificent! Even carnivores love it. Delicious!