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Chicken-Less Salad

Chicken-less Salad


1 brick tofu, extra firm
Soy sauce for marinating
3 ribs celery, diced
1 small red onion, diced
1 red pepper, diced
1/2 tsp. each basil, sage, rosemary, oregano (or to taste)
2 tsp. paprika
1 – 1 1/2 c. Simple Tofu Spread

Preheat oven to 400 degrees. Slice tofu 1/4-inch thick and brush both sides of each slice with soy sauce. Lay the slices in a single layer on a lightly oiled baking sheet.
Let marinate for 10 minutes and brush again. Bake for 30-35 minutes, turning once halfway through, until golden brown and crispy on the outside and tender on the inside.
Allow to cool, then shred the tofu slices with a knife, creating irregular pieces with the appearance of shredded chicken.
Mix with vegetables, spices and tofu spread until ingredients are well-incorporated. Chill thoroughly before serving.
* This is a great item for salads as well as sandwiches, or even served with crackers as an appetizer.

Simple Tofu Spread

1 – 12 oz. package silken tofu
3 Tbsp. stone ground mustard
3 Tbsp. brown rice syrup
1/4 tsp. sea salt to taste
1 lemon, juiced

Puree all ingredients in a food processor until smooth and creamy. You will love this tofu spread for many different applications.

Recipe is from Chef Mark Anthony

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