VEGAN “CHICKEN” SALAD

Okay, Genesis vegan and vegetarian clients… you’re going to love us for this one! We really were amazed at how delicious this recipe tasted. Even non-tofu eaters were impressed. The secret is in “pressing” the tofu. It’s very easy to do, so be sure to see the directions at the bottom. The Genesis homemade Vegan Mayo can be a bit sweeter than regular mayonnaise, so you may want to balance the flavors with a little more lemon, after tasting. Do not use store bought vegan mayo!

Plan: (Vegan/Vegetarian)

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Serving information: This recipe makes two servings and covers your protein, fat and just under 1/2 cup raw vegetable per serving. Add 1-1/2 rounded cups of salad or lettuce wraps to complete one meal.

INGREDIENTS

1 14-oz block of extra firm tofu, pressed (see below)
1/2 cup vegan mayonnaise (Genesis recipe only)
1 Tbsp Dijon mustard
1/2 cup celery, diced
1/4 cup green onions, sliced
2 Tbsp parsley, chopped
1 Tbsp fresh dill, chopped (can sub 1 tsp. dried dill)
1-1/2 Tbsp fresh lemon juice
Pink Himalayan salt & pepper, to taste
1/2 tsp. almond extract (optional)
1/4 cup sliced, toasted almonds

INSTRUCTIONS

To press the tofu, remove from package, patting with paper towels to remove excess liquid. Wrap the tofu in a lint-free towel (can use paper towels, but will need many), then place onto a rimmed baking sheet.
Place a heavy cast iron skillet or Dutch oven (or equally heavy object) on top of the tofu, balancing evenly. Then add heavy objects into the skillet, such as canned goods or jars to aid the press. If you can add a lid, do so.
Let sit 30 minutes. Remove objects and towel and it is ready to use.
In a large bowl, crumble the pressed tofu into chunks (your preference size). Add remaining ingredients, except almonds, mixing lightly to combine.
Serve over salad or with raw vegetables, sprinkling 1/8 a cup of the almonds over one serving.