Page 21 - PowerPoint Presentation

Old Fashioned (Tofu)

Chicken Salad

Ingredients Method

397 grams extra firm tofu Preheat oven to 400 F and line a rimmed baking
59 ml vegetable broth (or “no-chicken” sheet with parchment paper. Cut the tofu into
about 8 equal slices, and then cut those slices in
broth) half. Place two paper towels (one on top of the
1 tablespoon soy sauce (or tamari) other) or a clean tea towel on the counter and
1 teaspoon dried thyme place the tofu slices on top. Cover with two more
1/4 teaspoon dried sage paper towels or tea towel. Gently press each slice
of tofu until the towels are saturated with water.
1/4 teaspoon ground black pepper Replace the towels on top with another layer and
(freshly) press until most of the water is pressed out of the
2 celery (ribs, chopped) tofu. Place the tofu on the prepared baking sheet.
1/2 tablespoon tofu cashew mayo (or Mix the broth, soy sauce or tamari, thyme, sage,
other vegan mayonnaise) and pepper. Pour half of it over each slice of tofu.
1/2 tablespoon sweet relish Turn the tofu over and pour the remaining liquid
over it. Place it in the preheated oven and bake for
1/4 teaspoon mustard (or more to about 20-25 minutes, until tofu is beginning to
taste) brown on the edges. Remove from the oven and let
2 tablespoons slivered almonds (or it cool on the baking sheet.
sliced, optional) Once the tofu is cool, tear each piece into small,
1 teaspoon chives (chopped, optional) irregular pieces. (You can also cut it, but it looks
Salt more natural if you tear it and somehow tastes
better, too.) Place it in a medium mixing bowl and
Black pepper add all remaining ingredients. Mix well, and add salt
and pepper to taste. Refrigerate until completely
chilled. Serve in sandwiches, on top of salad, or
rolled into lettuce leaves or tortillas.