Mock Chicken Salad
From andreamayer208 9 years ago
- 45 minutes to make
- Serves 8-10
Heidi Zschach's recipe. Heidi says,"Here's the Mock Chicken Salad Recipe that I brought to the last vegan potluck (to several actually). It comes from Dr. Pam Popper's "Wellness 101" class which I learned about from watching Forks Over Knives and going to www. Read more wellnessforum.com I buy egg-free wonton wrappers at Fred Meyers and bake them in muffin tins at 350F to make the "cups". Then I shred a little green leaf lettuce to put in the bottom of the cups and top it with the Mock Chicken Salad." See less
Ingredients
- 1 package firm tofu, drained and cut into 1 inch cubes shopping list
- 2 Tablespoons Bragg’s Liquid Aminos shopping list
- 1 Tablespoon apple juice shopping list
- 2 cloves garlic minced shopping list
- 1 Tablespoon sage shopping list
- 1 cup diced celery shopping list
- 1/4 cup chopped red onion shopping list
- 1/2 cup vegan mayonnaise * shopping list
- 1/4 cup slivered toasted almonds shopping list
- *Spectrum brand has a low-fat “Light Canola Mayo” that is vegan. Naysoya brand has a fat-free vegan mayo that I haven’t tried yet and, if all else fails you can use a plain, fat free or low-fat hummus as a very healthy mayonnaise replacement. shopping list
How to make it
- Preheat oven to 350 degrees. In a large bowl toss cubes with Bragg’s liquid aminos, garlic and apple juice. Spread tofu cubes and juice evenly on a sprayed baking sheet and sprinkle with sage. Bake 30 minutes and set aside to cool. Place slivered almonds on a cookie sheet and toast while tofu is baking. Check almonds after 10”, stir and then check every 5” until nicely browned. Let cool. Mix cooled tofu cubes, cooled almonds, celery onion and mayonnaise. Cover and refrigerate. Serve in sandwiches, pita pockets, over salad greens or as a “wrap” in a whole grain tortilla with greens.
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