| Title: | Chickenless Chicken Salad |
| Category: | Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
1 lb. extra-firm regular tofu- rinsed and patted dry
1 c water
1/4 c low-sodium tamari
1/2 c finely diced celery
1/2 c finely diced red bell pepper
Thinly sliced scallions or grated onion- optional
1 c No-Naise Dressing
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| Directions: | Preheat oven to 400F. Mist a baking sheet with nonstick cooking spray or line with parchment paper and set aside. Cut tofu into 1/4-inch thick slices. Place in two shallow dishes, large enough to fit the tofu in a single layer. combine water and tamari and pour over tofu. Let marinate 15 to 30 minutes. Remove tofu from marinade and place in a single layer on prepared baking sheet. Bake until it is deep, golden brown and the surface is dry, about 30 minutes. Allow tofu to cool until it can be easily handled, then slice into very thin strips or shreds. Transfer to a bowl with the vegetables and add thinly sliced scallions or grated onion, if desired. Add just enough No-Naise Dressing to the salad to moisten it to your liking. Toss gently until everything is evenly coated. Chill before serving. |
| Makes: | 4 cups |