Vegan Chix Salad...Salad
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Vegan Chix Salad...Salad calories by ingredient
Introduction
I have made this twice now and it is one of the more satisfying things I have had for a dinner in a long time. I have made this twice now and it is one of the more satisfying things I have had for a dinner in a long time.Number of Servings: 16
Ingredients
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Chix Salad Prep: 8 Servings
1 Block - FROZEN Tofu, Thawed
1 Tbl - Olive Oil
1/2 Cup - Celery, diced
1/4 Cup - Onion, diced
1/2 tsp - Cumin Powder
1/4 tsp - Dried dill weed
1 1/2 Tbl - Nutritional Yeast
1/2 Cup - Light/Low-Fat Vegan Mayo
Meal Prep: 1 serving
1/2 - Tomato
1 Cups - Mixed Green Salad
1 Tbl - Annie's Natural Roasted Red Pepper Vinaigrette
Directions
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.
Member Ratings For This Recipe
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CD13727984
