Classic Chik'n Salad
A classic, no frills, veganized chicken salad recipe. Perfect to prep in batches for weekday lunches, this salad gets better as it chills in the fridge. Simple ingredients, and amazingly delicious.
Servings 4 people
Ingredients
For the chik'n salad:
- 1 brick firm tofu, pressed
- 2 T nutritional yeast
- 2 T liquid aminos
- 1/4 c vegan mayo
- 1/4 tsp black pepper
- 1 celery stalk, diced
- 2 green onions, white and green parts diced
To serve:
- 8 slices of sourdough
- 4 curly kale leaves
- 1 tomato sliced
- 1/2 Tbs olive oil
Instructions
- Preheat oven to 350 degrees.
- Make sure all excess water is pressed out of the tofu brick. Line a baking sheet with a silicon baking mat or parchment paper.
- Using your hands, break tofu into bite sized pieces into a bowl.
- Add liquid aminos, nutritional yeast, and pepper to the bowl with tofu, and mix well all tofu pieces are covered.
- Bake tofu for 40 minutes, flipping the pieces halfway through the cooking time.
- Remove tofu from the oven and let it cool.
- Once tofu is no longer hot, add it to a bowl with vegan mayonnaise, celery, and green onion. Mix until well-combined.
- Refrigerate chik’n salad for at least 1 hour before serving.
- Massage kale leaves in olive oil for 3 minutes. If you’d rather add them raw, skip this step!
- To serve, add a generous portion of chik’n salad to one slice of bread, top with tomato, kale, and second piece of bread. Enjoy!