25 September 2010

Mock Chicken Salad

I've kind of been obsessed with mock-chicken salad for a while now. It was one of my favorite sandwiches back when I ate meat but for some reason I haven't tried making it now. Whole Foods makes a nice one, but it tastes a lot like soy which is kind of a turn off. I think I have finally figured it out! Let me know what you think.

Mock-Chicken Salad

2 pcs Quorn Naked Chik'n Breast, diced
2-2 1/2 slices of extra firm tofu, 3/4" thick
1/4 c celery, small dice
1/2 carrot, small dice
1/4 sm onion, small dice
1/4 t celery seed
1/2 t tarragon (flakes or a small bunch diced)
3 T Veganaise
salt & pepper to taste

Cut 2-3 slices of extra firm tofu about 3/4" thick. Loosely wrap in paper towel and press for about 20-30 minutes. You want most of the moisture gone but still a bit damp.

In the mean time, chop your veggies and defrost your Quorn Chik'n Breasts. Next, combine all ingredients except Veganaise, salt & pepper in a medium bowl. Slowly mix in 1 T of Vegainaise at a time until you reach the desired consistency. I prefer my salad a bit on the dry side. No one likes a soggy sandwich! Salt & pepper to taste.

You can always slather some more mayo on toast when you make up your sandwiches. I like to sprinkle it with a bit of Cajun seasoning as well (I skip the added salt in the recipe).


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