TOFU CHIK’N SALAD SANDWICH
Perfectly cooked veg chicken mixed with celery, sweet onion, chopped radish, Silken tofu and roasted garlic cloves. Seasoned with turmeric and rosemary. Add veg mayo or not. Make a sandwich or serve in lettuce cup as a salad!
Makes 3 cups
1, 10 oz. 4 pack Gardein Chik’n Scallopini, frozen – cook 4 minutes each side medium heat in non-stick skillet till lightly browned – cool to room temperature and cut into cubes
1/4 c. finely diced sweet onion
1/2 c. finely diced celery
1/4 c. finely diced red radish
1/4 c. roasted garlic cloves
12.3 oz. pkg. extra firm Silken type tofu, rinsed
1 t. sea salt
1 t. turmeric
1 t. ground rosemary
freshly ground black pepper to taste.
Combine all ingredients in mixing bowl. Mash lightly with potato masher till all ingredients are evenly dispersed. Transfer to covered container and refrigerate till cold.
If desired, mix with a little veg mayo before making your sandwich or sub, or spread the mayo on the bread. A little mustard is good too.
Notes: Although I used Silken tofu, water-packed would work as well.
If Gardein brand is not available, substitute whatever veg chicken works for you.
Gardein’s Chik’n Scallopini is the perfect veg chicken for chicken salad – moist and tender. The transition between animal and plant is seamless.
There’s no added fat to this salad. You decide on the mayo. Works great either way. Steve likes margarine and mustard on his first sandwich – mayo on the second!