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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 233.1
  • Total Fat: 18.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 665.6 mg
  • Total Carbs: 492.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 1,407.0 g

View full nutritional breakdown of Vegan Chicken Salad calories by ingredient
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Vegan Chicken Salad

Submitted by: URSULA745

Introduction

Made from scratch. Protein in this has to be incorrect but it's what sparkpeople calclulated. Made from scratch. Protein in this has to be incorrect but it's what sparkpeople calclulated.
Number of Servings: 10

Ingredients

    • 2 blocks of extra firm tofu (Nasoya), drained and squeezed of excess water, chopped in small cubes
    • ½ cup Apple Cider vinegar
    • ½ cup Bragg’s Liquid Aminos
    • About 20 shakes of Liquid Smoke
    • 1 TBSP Onion Powder
    • ½ TBSP Garlic Powder
    • 2 TBSP olive oil
    • ½ head celery
    • 1 cup slivered almonds – Toasted
    • Salt/Pepper to taste
    • ½ bunch green onions
    • 1 Cup or less (depending on desired creaminess) Nayonnaise, or some sort of soy or safflower mayo

Directions

Marinade – I eyeballed this and I’m guesstimating on amounts I used. Tasted marinade before using.
• ½ cup Apple Cider vinegar
• ½ cup Bragg’s Liquid Aminos
• About 20 shakes of Liquid Smoke
• 1 TBSP Onion Powder
• ½ TBSP Garlic Powder
• 2 TBSP olive oil


Directions
• Place tofu in baking dish with lid.
• Pour marinade over top.
• Marinade overnight, tossing tofu about half way through
• Drain tofu but reserve liquid
• Sautee tofu until water is cooked out and starts to dry out. As it gets dry, add marinade and cook it out a little at a time, browning the tofu as you go, and chopping it in smaller pieces with spatula.
• Place tofu in glass bowl and refrigerate to cool down, about 30 mins.
• Mix together tofu, nayo, almonds, onion, and celery and toss.
• Add salt/pepper to taste.


Serving Size: 1/2 cup serving

Number of Servings: 10

Recipe submitted by SparkPeople user URSULA745.






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