Fall 2013 Poultry Press
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Chicken-Free “Chicken” Salad

Recipe from Vegan Vittles by Joanne Stepaniak

This salad is a great pretender – it has all the ingredients that make a great “chicken” salad, but without the bird! Serve it on a bed of fresh crisp salad greens or as a hearty sandwich filling.

  • 1 pound extra-firm regular tofu, patted dry
  • 1 cup water
  • ¼ cup soy sauce
  • ½ cup finely diced celery
  • ½ cup finely diced red bell peppers
  • 2 green onions, thinly sliced
  • ½ cup vegan mayonnaise
  • 2 to 3 teaspoons Dijon mustard

chicken-free chicken salad tofu
Vegan Recipe Corner

Cut the tofu into ¼-inch-thick slices, and place it in two shallow dishes large enough to fit the tofu in a single layer. Combine the water and soy sauce and pour over the tofu. Let marinate at room temperature for 30-45 minutes.

Preheat the oven to 400 degrees F. Oil a baking sheet, coat it with nonstick cooking spray, or line it with parchment paper.

Remove the tofu from the marinade, and place it on the prepared baking sheet. Bake for about 30 minutes, or until it is deep golden brown and the surface is dry. Cool.

Slice the tofu into very thin strips or shreds. Transfer to a bowl and add the celery, bell peppers, and green onions to taste. Combine the vegan mayonnaise and mustard in a small bowl. Add just enough to the tofu mixture to moisten it to your liking. Toss gently until evenly coated. Chill thoroughly before serving. Stored in a covered container in the refrigerator,
Chicken-Free “Chicken” Salad will keep for 5-7 days.

chicken-free chicken salad
chicken-free chicken salad
Photos by Liqin Cao
Fall 2013 Poultry Press