I’m always amazed at a daring recipe that turns out well for me, particularly when it involves tofu. Everything about tofu seems like it should go wrong. It’s squishy and packed in water and you have no idea how it becomes another food substance when used in recipes. However, I have yet to have any tofu disasters in my house. Each time I use it, it works exactly as the recipe says it will.
Behold, chicken-less salad. This is crazy-easy to make and involves a two-step process of baking the tofu and then mixing it with the rest of the ingredients. This is how my baked tofu turned out:
Looks positively chicken-y.
The recipe I used is from Fat Free Vegan and can be found here. My substitutions were that I didn’t use celery (I hate celery in sandwiches, sorry) and I used pickle relish made from these pickles with my mini-processor:
Try it and I bet you will like it!
But wait, there’s more: Because I like to use part of one recipe with something completely different, I took a pack of tofu, split it in half, and used one half to make the Vegan mayonaise for the chicken-less salad and the other to make chocolate pudding, using a vanilla bean, frozen banana, 2 tablespoons of cocoa, the other half of the tofu and some unsweetened chocolate soy milk. Put it all in a blender and you get this: