Tofu (Not Chicken) Salad
Prep time:
20 minutes
Prep notes:
A food processor makes this quick and easy, but you can prepare the old fashioned way as well.
Yields:
12 people
Ingredients:
1 bunch of celery
6 medium carrots
1/2 red onion
2-3 cloves of garlic
1-2 cups almonds (soaked)
1 package tofu (firm or extra firm)
1/2 cup Veganaise or Mindful Mayo
1-2 tablespoons mustard (German or Dijon)
nutritional yeast
red pepper flake
paprika
cumin
turmeric
parsley
salt
pepper
Prep time:
20 minutes
Prep notes:
A food processor makes this quick and easy, but you can prepare the old fashioned way as well.
Yields:
12 people
Ingredients:
1 bunch of celery
6 medium carrots
1/2 red onion
2-3 cloves of garlic
1-2 cups almonds (soaked)
1 package tofu (firm or extra firm)
1/2 cup Veganaise or Mindful Mayo
1-2 tablespoons mustard (German or Dijon)
nutritional yeast
red pepper flake
paprika
cumin
turmeric
parsley
salt
pepper
Directions:I love this recipe! One of my first forays into vegan "cooking." Perfect for packed lunches or eating out of the bowl with a spoon!
If using a food processor, add celery and pulse until a dice-like consistency is reached. Don't pulverize it too much, you want a chicken salad-like consistency, not soup! Be mindful to scrape the sides often to insure evenly chopped pieces. Empty into a large mixing bowl* and repeat with carrots and onions and garlic. Next add soaked almonds** and process until you are satisfied with the texture. I like to pulse the almonds last as they absorb all of the wonderful juices in the food processor. Why waste a drop of goodness?
If hand chopping, simply dice until your heart's content! I find this to be quite relaxing, some of my favorite me time is "me time" in the kitchen! It is nice to have the quiet time (no tv or radio!) to focus on the activity at hand, or on my goals for the rest of the day, etc.
If using a food processor, add celery and pulse until a dice-like consistency is reached. Don't pulverize it too much, you want a chicken salad-like consistency, not soup! Be mindful to scrape the sides often to insure evenly chopped pieces. Empty into a large mixing bowl* and repeat with carrots and onions and garlic. Next add soaked almonds** and process until you are satisfied with the texture. I like to pulse the almonds last as they absorb all of the wonderful juices in the food processor. Why waste a drop of goodness?
If hand chopping, simply dice until your heart's content! I find this to be quite relaxing, some of my favorite me time is "me time" in the kitchen! It is nice to have the quiet time (no tv or radio!) to focus on the activity at hand, or on my goals for the rest of the day, etc.
Once everything is finely chopped, add to your large mixing bowl.
Next comes the seasoning. Go crazy! Traditional Indian spices are my favorite for the healing properties and smokey, exotic flavor. Experiment and try Italian herbs, or keep it light and fresh with lemon zest and fresh parsley. The combinations are endless, don't be afraid to make mistakes, as you may just surprise yourself!
Once the mustard and mayo of choice have been added, cut your tofu into small cubes and add to the big bowl of goodness.
Now is the time to stir well. Really move things around. The tofu will begin to break up and your salad will soon come together. If it seems too dry, feel free to add a little more mustard, mayo, or a drizzle of cold-pressed extra-virgin olive oil.
And now, my favorite part, grab a cracker or flat-bread and taste for seasoning. I encourage you to use any roommates as guinea pigs for this, they love getting involved as taste-testers!
Transfer to a big reusable and resealable container and keep refrigerated. It tastes best after a few hours of chilling, but feel free to enjoy right away!
Next comes the seasoning. Go crazy! Traditional Indian spices are my favorite for the healing properties and smokey, exotic flavor. Experiment and try Italian herbs, or keep it light and fresh with lemon zest and fresh parsley. The combinations are endless, don't be afraid to make mistakes, as you may just surprise yourself!
Once the mustard and mayo of choice have been added, cut your tofu into small cubes and add to the big bowl of goodness.
Now is the time to stir well. Really move things around. The tofu will begin to break up and your salad will soon come together. If it seems too dry, feel free to add a little more mustard, mayo, or a drizzle of cold-pressed extra-virgin olive oil.
And now, my favorite part, grab a cracker or flat-bread and taste for seasoning. I encourage you to use any roommates as guinea pigs for this, they love getting involved as taste-testers!
Transfer to a big reusable and resealable container and keep refrigerated. It tastes best after a few hours of chilling, but feel free to enjoy right away!
Notes:
*Use a bigger bowl than you think you may need. This recipe expands quickly.
**Soaking nuts and grains is a great tool in the kitchen. Simply place in a glass or ceramic bowl with warm water and leave on the counter overnight or while you are at work. When ready to use, drain and rinse before adding in. This aids with digestion and prepares for recipes.
I love this piled on bread (or stuffed into pita) with lettuce and sprouts, or spooned onto a salad, or eaten with a Wasa cracker.
It can also be scrambled served with toast.
Get fancy and serve on endive leaves at your next picnic or potluck (office celebrations count too!)
...
I must give a huge shoutout to Kathy over at The Lunch Box Bunch! She was the start of it all for me; I began to get excited (and not self-conscious) to cook vegan and enjoy it! The selection of recipes is endless, the pictures are drool-worthy, and the directions are straightforward. An amazing source of inspiration.
This recipe is my own adaptation of her Tu-Nut! Sandwich.
...
The most important thing when cooking is to not take it too seriously! Use what you have on hand, don't make an extra trip to the supermarket for any rare ingredients, and just get cooking!
My recipes are vegan but feel free to adapt to your own tastes and what is inside your fridge. Go veggie when you can, but don't think of it as excluding anything, think of it as simply adding in more of the good.
*Use a bigger bowl than you think you may need. This recipe expands quickly.
**Soaking nuts and grains is a great tool in the kitchen. Simply place in a glass or ceramic bowl with warm water and leave on the counter overnight or while you are at work. When ready to use, drain and rinse before adding in. This aids with digestion and prepares for recipes.
I love this piled on bread (or stuffed into pita) with lettuce and sprouts, or spooned onto a salad, or eaten with a Wasa cracker.
It can also be scrambled served with toast.
Get fancy and serve on endive leaves at your next picnic or potluck (office celebrations count too!)
...
I must give a huge shoutout to Kathy over at The Lunch Box Bunch! She was the start of it all for me; I began to get excited (and not self-conscious) to cook vegan and enjoy it! The selection of recipes is endless, the pictures are drool-worthy, and the directions are straightforward. An amazing source of inspiration.
This recipe is my own adaptation of her Tu-Nut! Sandwich.
...
The most important thing when cooking is to not take it too seriously! Use what you have on hand, don't make an extra trip to the supermarket for any rare ingredients, and just get cooking!
My recipes are vegan but feel free to adapt to your own tastes and what is inside your fridge. Go veggie when you can, but don't think of it as excluding anything, think of it as simply adding in more of the good.
