I know this is an old post, but if anyone wants some veg "chicken" salad, Whole Foods in the Dallas area has an AWESOME one in their cold prepared foods dept. (where the clerk packs and weighs salads and side dishes). My non-veg kids LOVE this stuff (I do, too, but it makes my stomach hurt)! The "meat" is not spongy at all (and you can't buy it by itself, I've asked several times).
I live in the L.A. area now and they use cubed tofu or seitan--not the same at all.
another great way to use it is in blended salads, you take your greens and some friut and blend in a blender or food processor add tofu, it will absorb the flavor s of the others and you lose the texture of the tofu. The combinations are limitless
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I think it's Nava Atlas who suggests mashing up tofu with some mayo, celery, tumeric and whatever other seasonings you prefer to make a mock "egg" salad. I think smashing up the tofu is probably a good way to save it.
Also, when I first started eating tofu, I made the mistake of buying silken tofu and expecting it to stay together. Nope. Now I buy extra firm and press it out, like already mentioned.
Good luck, and don't be afraid of the tofu... tofu is your friend! LOL
Well....... it was okay but can't get past the spongy texture. I don't want it to go to waste so i think i will try and smoosh up the tofu pieces and add the MS chicken grillers to it and give it another try at supper! Thanks for all the great advice!
tofu will not replace the chicken-y taste in your dish. If you want to make something closer to the taste you are looking for, buy a product from the store that is meant to replicate chicken...like grilled chickn' sticks, from Morningstar farms or Quorn. If you want to make a tuna salad...you can use roughly mashed chickpeas, vegan mayo, and ground seaweed, or kelp powder to give it that fishy taste.
The tofu you used needed to be drained, pressed, then cooked in some way... I like to bake it. I use a barbeque or teriyaki maranade after I press it. Then I bake it for about 10 min at 350. re-maranade it again and bake it until it is firmer. I serve with veggie teriyaki stir fry or with barbeque sides if I use the barbeque sauce.
So I have been craving chicken salad now that the warm weather has arrived and concocted a mock chicken salad recipe with all the regular fixing in it i like but for the chicken i cubed up tofu and sprinkled it with poultry seasoning to try and get the 'effect', however i am scared to death to try it. Of course, I am scared that i won't like but that is nothing new and okay with that....my problem is i am intimated by the TOFU! I know that sounds crazy, but this is my first time using it and eating it beyond chinese food and just don't know what to expect. It doesn't help out that i was kind of grossed out by it when i opened the package; it was sooo not what i expected. i don't know if this makes sense at all but i could use some advice/encouragement.
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