I originally started out writing a post today for my famous Peanut Butter Chocolate Chip cookies, but alas I couldn’t find a picture and need to make some more before I complete that post. In spite of that mishap, I found myself with an intense craving for some version of chicken salad and I NEEDED it. I mean, get out of my way, I’m bulldozing people over until I get what I want. That’s the kind of pregnancy craving I had for this stuff.
My absolute favorite version is from Whole Foods- their Mock Chicken salad. I can eat so much of that stuff that it probably isn’t good for me anymore. Unfortunately the closest Whole Foods is about 30 minutes away and that just wouldn’t do (plus Audrey was napping). So I began adamantly digging through all of my cookbooks and when finding nada there, began searching online for a quick and delicious recipe!
I came across the Fat Free Vegan blog and her post for Old Fashioned (Tofu) Chicken Salad. I had the majority of the ingredients and decided to substitute a few things in place of what I didn’t have. What I ended up with was so incredible. It made about 5 sandwiches and was completely gone by the end of dinner. Even Audrey loved it, no, devoured it! We all went back for more and I was scraping the bowl clean. Needless to say, this recipe will be back in our home very soon!
Faux Chicken Salad
1 14 oz pkg extra firm tofu
1/4 cup veggie broth
1 tbsp soy sauce
1 tsp dried thyme
1/4 tsp rubbed sage
1/4 tsp ground black pepper
15 red grapes
large handful of pecans
2 dill pickles
5 bread and butter pickle slices
3 tbsp vegan mayo
1 tsp honey mustard
Preheat the oven to 415 degrees. Cut your tofu block into 8 pieces and place two paper towels or a clean cloth underneath and on top of the tofu pieces. Press gently to drain the liquid from the tofu into the towels. Repeat this process until most of the water is out of the tofu. Cut tofu down further into about 16 pieces. Place on a lined baking sheet.
Mix the broth, soy sauce, thyme, sage, and pepper. Pour half of the mixture on top of the tofu, then flip the pieces and pour the remaining mixture over the tofu once more. Bake for appx 20 minutes or until you see the tofu browning on the edges.
While the tofu bakes, chop up your grapes, pickles, and pecans to prepare for the main mix. Remove tofu from oven and let cool. ( I transferred mine to a glass bowl and placed in the fridge to speed up the process). Once cooled, using a fork or by hand, tear the tofu into irregular pieces. Add in your chopped goodies, and all the remaining ingredients.
You can refrigerate longer but we were so hungry we ate it right away on toasted bread! Next time I make this I think I’d like to include apple and celery chunks and perhaps inside of lettuce wraps instead of bread! Quick dinners like this are great to whip up for any occasion. I hope your family enjoys as much as mine did! I know I’m stuffed!