Vegan Chix Salad...Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Chix Salad Prep: 8 Servings1 Block - FROZEN Tofu, Thawed1 Tbl - Olive Oil1/2 Cup - Celery, diced1/4 Cup - Onion, diced1/2 tsp - Cumin Powder 1/4 tsp - Dried dill weed1 1/2 Tbl - Nutritional Yeast1/2 Cup - Light/Low-Fat Vegan MayoMeal Prep: 1 serving1/2 - Tomato1 Cups - Mixed Green Salad1 Tbl - Annie's Natural Roasted Red Pepper Vinaigrette
Chix Salad
Hours Before:
Take the thawed block of tofu and put some weight on it overnight or at least for a couple hours to reduce the amount of water.
Heat a pan on medium heat.
After draining excess water from the tofu, take a fork and mash it until it is more or less of consistent...consistency. The freezing and thawing process changes the tofu quite a bit, so it should almost crumble.
Place the oil in the pre-heated pan. Coat the pan and put the crumbled tofu in a single layer on the pan. If your pan isn't large enough to put it all in, I just divide it in two sessions because you want to yellow (not brown) the tofu a bit and want a single layer to get as much contact with the pan as possible. Let the tofu sit in the pan for 3 minutes, flip, and wait another 3 minutes. It should be a little yellowed, but we want to keep the moistness in the tofu, unlike when making things like scramblers.
Now add the rest of the ingredients. Stir it up until everything is mixed well. Salt and Pepper to taste. Chill it for a couple hours before serving. You will only be using 2 tablespoons of this in the Salad Meal. It makes about 8 servings.
Now take out a slice of bread for each serving.
Spread 2 tablespoons of the chix salad on and cut the bread with the chix salad into 9 pieces (like a tic tac toe board).
Place the bread at the bottom of a bowl. Put 1 cup of mixed greens, 1/2 of a tomato, and drizzle 1tablespoon of dressing on for each serving. Salt and Pepper (I use a little sprinkle of kosher salt and fresh cracked pepper) and serve. This is great for both dinner and lunch and is very flavorful and filling because of the greens and bread!
Number of Servings: 16
Recipe submitted by SparkPeople user BRANDVEGN.
Hours Before:
Take the thawed block of tofu and put some weight on it overnight or at least for a couple hours to reduce the amount of water.
Heat a pan on medium heat.
After draining excess water from the tofu, take a fork and mash it until it is more or less of consistent...consistency. The freezing and thawing process changes the tofu quite a bit, so it should almost crumble.
Place the oil in the pre-heated pan. Coat the pan and put the crumbled tofu in a single layer on the pan. If your pan isn't large enough to put it all in, I just divide it in two sessions because you want to yellow (not brown) the tofu a bit and want a single layer to get as much contact with the pan as possible. Let the tofu sit in the pan for 3 minutes, flip, and wait another 3 minutes. It should be a little yellowed, but we want to keep the moistness in the tofu, unlike when making things like scramblers.
Now add the rest of the ingredients. Stir it up until everything is mixed well. Salt and Pepper to taste. Chill it for a couple hours before serving. You will only be using 2 tablespoons of this in the Salad Meal. It makes about 8 servings.
Now take out a slice of bread for each serving.
Spread 2 tablespoons of the chix salad on and cut the bread with the chix salad into 9 pieces (like a tic tac toe board).
Place the bread at the bottom of a bowl. Put 1 cup of mixed greens, 1/2 of a tomato, and drizzle 1tablespoon of dressing on for each serving. Salt and Pepper (I use a little sprinkle of kosher salt and fresh cracked pepper) and serve. This is great for both dinner and lunch and is very flavorful and filling because of the greens and bread!
Number of Servings: 16
Recipe submitted by SparkPeople user BRANDVEGN.
Nutritional Info Amount Per Serving
- Calories: 98.8
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 90.1 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.3 g
- Protein: 4.3 g
Member Reviews
-
CD13727984
I took a bunch of shortcuts like thawing the tofu in the microwave and then squeezing the water out. Still turned out ok except not the texture I would expect. Now my biggest problems are the serving size and that I want all my tofu cooked this way because it is more substantial! - 3/16/13