Unchicken Salad (Vegetarian Chicken Salad) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is going to sound crazy. I've served this dish to dozens of people who greatly enjoyed it, but then didn't believe me when I told them what was actually in it. But it's good. Ingredients:
1 lb firm tofu |
frying oil |
1/4 cup vegan mayonnaise |
1/4 cup ketchup |
1/2 cup maple syrup (a bit less really) |
1 teaspoon mustard powder |
diced black olives (optional) |
fresh green onion (optional) |
sesame seeds (optional) |
Directions:
1. Mix up your sauce. You want it to be half fry soss (ketchup and veganaise in equal parts) and half (or a little less than half) maple syrup. Mix in mustard powder to taste. It's going to taste different when it's thinly coating the tofu.
2. Crumble the drained firm tofu into chunks about an inch and a half across. Fry it in a half inch of oil, turning occasionally until the pieces have a puffed, golden brown look.
3. Let the pieces cool and cover them in sauce and add desired optional ingredients. Serve atop greens of your choice or eat plain.
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