Tofu Chicken Salad Recipes
TOFU "CHICKEN" SALAD
Make and share this Tofu "Chicken" Salad recipe from Food.com.
Provided by TishT
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tofu into 1/2 cubes and fry till golden brown, Mix tofu with mayo, onions, peppers and seasonings (use whatever seasonings you like).
- Add more or less mayo depending on how"wet" you like the salad.
- Best served in a pita pocket.
Nutrition Facts : Calories 249.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 7.2, Sodium 473.2, Carbohydrate 41.3, Fiber 2.1, Sugar 4.1, Protein 6
TOFU SALAD
To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 414 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1129mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein.
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- Thaw the frozen tofu or defrost in the microwave oven. Place a slice of thawed tofu between your hands over the sink and press out as much water as possible. Repeat for all of the tofu. For more detailed instructions on using frozen tofu, refer to this recipe for frozen sliced tofu. Place four slices of pressed tofu on a cutting board and chop into small pieces. Repeat for the remaining four pieces.
- Dice and measure the celery and red bell pepper. You will need about one large stalk of celery and one-third of a large red bell pepper. I usually cut the celery lengthwise into thin strips and then chop across the strips into small pieces. Use the same procedure for the bell pepper.
- Place the chopped tofu in a large bowl. Add the sweet relish and chopped hard boiled egg. Add the 1/2 cup chopped celery, 1/2 cup chopped bell pepper, 1 teaspoon salt, 1/2 teaspoon crushed dried summer savory, 1/2 teaspoon celery salt, and 1/8 teaspoon black pepper.
- Gently stir everything together until well blended. Taste and adjust seasonings if necessary. Keep in a covered container in the refrigerator until ready to use. This chicken salad should keep for at least four or five days in the refrigerator.
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