Mock Chicken Salad

Photo: Mock Chicken Salad
This vegetarian spin on a classic salad has less fat and cholesterol.
Yield
4-5 Servings
Vegan
Gluten-Free
Nut-Free
Salads
Cooking with Kids
Ingredients
  • 1 (12-ounce) block extra firm tofu, drained and patted dry
  • 2 cloves garlic, minced
  • 3 Tablespoons soy sauce
  • 3 Tablespoons olive oil
  • 3 Tablespoons nutritional yeast
  • 2 teaspoons Spike seasoning
  • 1 carrot, grated
  • 1-2 stalks celery, minced
  • 2 Tablespoons minced red onion
  • ½ cup vegan mayonnaise
  • 1 teaspoon mustard
Instructions
  1. Preheat oven to 375°.
  2. Cut tofu into ½" cubes.
  3. In a bowl, toss tofu with garlic, soy sauce, olive oil, yeast and Spike.
  4. Spread in a single layer on a baking sheet. Bake 25-35 minutes or until cubes are firm and slightly puffy. Remove from oven and let cool. Transfer to a large bowl, cover and refrigerate for at least 1-2 hours or until completely cooled.
  5. Once tofu is completely cooled, mix in carrot, celery, onion, mayonnaise and mustard. Serve in sandwiches, wraps or as a dip for chips or veggies. Enjoy!