Sunday, April 1, 2007

Tofu "Chicken" Salad, Waldorf Style?

I was inspired by Troubled Tofu (link to her AWESOME blog on the left) a while back and have been playing around with the recipe for months. I think I have it perfected!

Although there is a lot of Tofu in this salad...the real star is the CRUNCH from all the fresh raw veggies in here.





Here's the recipe:

Ingredients:
1 package extra firm tofu (pressed, drained and cubed into tiny little cubes...TINY!)
4-6 cloves of garlic, minced
2 tbsp olive oil
1/2 cup shredded carrots
1 medium red onion, chopped
2 stalks celery, chopped
1/2 cup walnut pieces
1 cup grapes (green or red, or even raisins), halved
1 cup vegan mayonnaise (vegannaise, or any brand, or make your own!)
Sea Salt and Fresh Cracked Pepper to taste

Directions:
Chop up the tofu into tiny, tiny, tiny little pieces. Add olive oil to a skillet on medium high heat and add garlic. Then add tofu. Saute until golden, about 7-10 minutes. Remove from heat and let cool. Add all other ingredients, mix it all up. Chill before serving. Serve on a sandwich, in a wrap, on a bed of greens, or eat it with a fork right out of the bowl!

BONUS:
Soy Mayo, from the "Hot Damn Hell Yeah" Cookbook. (pg11)
1 package tofu
1 tbsp cider vinegar
1 tbsp lemon juice
1 tbsp sugar
1 tbsp dijon mustard
1/2 tsp sea salt
1/3 - 1/2 cup olive oil

Place all ingredients except oil in a food processor or blender and puree on high speed a few minutes, until smooth. Add oil, a little at a time until desired creaminess and texture. Makes about 2 cups. Keep refrigerated. Lasts about a week.

4 comments:

  1. I'm going to give this one a try!

    ReplyDelete
  2. Hey Joni, I just made this for a weekend away and loved it - thanks for the recipe! :-)

    ReplyDelete
  3. Hello! Thank you for your recipe. I just made this for my girlfriend and I's 6 year anniversary. We are planning a picnic at Central Park, and found your recipe on Google. It's really delicious!! :o)
    It's perfect!

    ReplyDelete
  4. I pulsed all the veggies so they were a consistent size and made up a dressing with soy beans and a little oil (even vegan, I hate mayo) but thank you for this recipe! it was fantastic!

    ReplyDelete

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni