Recipe # 18: Vegan Chicken Salad (Tofu)

If you have ever been to a grocer or deli specializing in vegetarian cuisine, then you most likely have encountered the "vegan chicken salad".  You were probably perplexed at first, but if took the plunge and tried it I'm sure you became obsessed.  The only drawback is it's pricey.  Thankfully, with a bit of stealthy detective work and kitchen genius, I have crafted an equally delicious version for those of us on a budget.  The key to the recipe is baking the tofu, drawing the water out and creating a chewy texture.  Feel free to adjust the marinade to your preferences and put your own twist on this classic dish.

Vegan Chicken Salad
 

1 block extra firm tofu
3 Tbsp tamari
3 Tbsp sunflower oil
3 stalks celery
½ red onion
1 Tbsp nutritional yeast
3 Tbsp vegan mayonnaise
1 tsp cumin

Preheat the oven to 375°F.  Slice the tofu into 1-inch thick slabs and dry thoroughly on paper towels and press gently.  While the tofu is drying, place the tamari and oil in a bowl and whisk them together to create an emulsion (homogeneous mixture).  Place the slices on a baking sheet and use your fingers to apply the marinade to both sides.  Make sure there is enough space between the slabs so they can cook properly. Put the pan in the oven and bake for 25-30 minutes.  Remove and let cool on the pan.

While the tofu is baking, finely dice the celery stalks by slicing them lengthwise and then dicing the strips.  Chop the onion into an equally fine dice and combine with the celery in a large mixing bowl.  Add the nutritional yeast, cumin and vegan mayonnaise and stir completely.  Cover with plastic wrap and place in the refrigerator while the tofu cools.

When the tofu has cooled completely, cut the slabs into 1-inch chunks.  If you have extra marinade, put this on the sliced tofu and stir.  Add the tofu to the celery mixture and incorporate the two, coating the tofu evenly.  Serve cool.