Vegan Chicken Salad

This whole vegan thing has gotten a lot easier, lately.  I don’t know why, maybe I’m just more interested in doing it myself as well.  And hey, even if you’re not a vegetarian, you can’t deny that eating less meat is better for the planet, right?  So – inspired by a salad at out local health food store, I decided to make a vegan chicken salad.  Let’s just say, I nailed it. =)

• one package of firm tofu piece (you could cut it yourself, too)
• veganaise (Vegan Mayonnaise, available at health food stores
• a handful of frozen peas – thawed in water
• two sliced scallions
• a glob of srirachia
• salt and pepper to taste

So, here’s the trick – drain your tofu from the package and put a colander inside a large bowl.  Line the colander with paper towels or a clean dish rag and put the tofu on top of the paper towels.  Put another layer of paper towels or clean dish rag on top of that, put a plate on top and put two cans, or jars on top of the plate.  This will press out any excess water. I left it for about an hour.

Heat a non stick pan on medium high heat and when it’s hot, put the tofu in.

This is the most important part – you want the pieces to brown – it make it so much more appealing and delicious – it doesn’t take long, but be patient and don’t stir too much.  Every couple of minutes, gently stir and brown to your liking – when it’s done, transfer to a bowl, other wise it will keep cooking.

When the tofu has cooled, add to a bowl with a sealable lid and add a couple of tablespoons of veganaise, the peas, the sliced scallion, a dollop of srirachia, salt and pepper.

Gently mix to combine.

We served it on top of a green salad and it was magnificent!  Even the carnivores loved it. Delicious!