I have been blogging a lot of recipes that are either a frozen treat or no cooking is involved because if you are like me in these dog days of summer the last thing you want is something that heats you up more than you already are.
I went out to breakfast with my daughter recently and noticed chicken salad was a new item on the menu, we both are vegetarians but talked about how much we missed having this old classic sandwich or a scoop on a chef salad. I have made a chickpea salad and it is good, but their great picture of the chicken salad got me wanting a new way to eat an old classic but without the meat.
This is a great alternative to the classic dish, and it has some great health benefits, plus you can swap out ingredients or add ones you like in your chicken salad.
Vegetarian Tofu Salad:
Serves: 3 (approx. 1 cup each)
Total Time: 15 min. Prep Time: 15 min. Cooking Time: None
1 lb. firm tofu, drained, patted dry
1/2 cup chopped celery
1/2 cup diced bell pepper
1/4 cup finely chopped red onion
1/2 cup sliced green onion
3 tablespoon mayonnaise
3 tablespoon plain Greek yogurt
2 tablespoon spicy brown mustard
1 1/2 tablespoon finely chopped fresh dill (or 1½ tsp. dry dill)
1 tablespoon fresh lemon juice
Pink Himalayan salt and ground black pepper per taste
Transfer tofu from towel to a large mixing bowl. Add celery, bell pepper, red onion, green onion, mayonnaise, yogurt, mustard, dill, lemon juice, salt, and
pepper to tofu; toss to combine. Refrigerate leftovers in an airtight container for up to 4 days.
(Any plain, unsweetened vegan yogurt will work here too like coconut, almond, or soy.)
