Tuesday, November 18, 2014

Vegan Chik'n Salad

I recently went to Land of Kush (Baltimore's only Southern-inspired vegan restaurant) for the first time this past month and was completely blown away. They have an amazing chicken salad wrap (in addition to everything else on their menu!) that I absolutely needed to replicate. I came up with something that is a hybrid of Land of Kush's meal and a recipe on FatFree Vegan Kitchen's website. This recipe makes about three cups of chik'n salad.

Prep Time: 10 minutes
Wait Time: 45 - 60 minutes
Cook Time: 25 minutes

14 ounces of super-firm tofu
1/4 cup of vegetable stock
2 1/2 tablespoons of vegan mayonnaise -- I used Nayonnaise
One (1) tablespoon of soy sauce
1/4 teaspoon of mustard
Two (2) ribs of celery, chopped
1/2 cup of broccoli slaw -- you can use another type of slaw, but it must be just the chopped vegetables (no vinegar)
1/4 teaspoon of dried parsley
1/4 teaspoon of black pepper
1/8 teaspoon of garlic powder
1/8 teaspoon of onion powder

Press your block of tofu for at least 45 minutes, or until most of the excess liquid has been drained. You can use books or a tofu press for this task.
Preheat your oven to 400F degrees.
In a deep cooking dish, mix the stock, soy sauce, onion powder, garlic powder, and black pepper.

Slice the tofu into cubes and place into the dish. Slowly stir until the stock mixture has completed coated the tofu.
Bake for 25 minutes, stirring once halfway through.
Once the tofu is golden-brown, let it sit out or put in the fridge for at least 20 minutes until cool. (You can also leave it overnight, if you'd like.)

When you are ready to eat, spoon the vegan mayonnaise, the mustard, the celery and the slaw into your dish and mix gently.

Serve on bread as a sandwich, on a salad, with crackers, or on its own.