Tofu Chicken Salad Recipes
TOFU SALAD
This salad has tofu, snow peas, ginger and garlic!
Provided by JeanieMomof3
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
- Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
- Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 10.1 g, Fat 9.1 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 295.3 mg, Sugar 4.7 g
TOFU SALAD
To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 414 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1129mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein.
TOFU "CHICKEN" SALAD
Make and share this Tofu "Chicken" Salad recipe from Food.com.
Provided by TishT
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tofu into 1/2 cubes and fry till golden brown, Mix tofu with mayo, onions, peppers and seasonings (use whatever seasonings you like).
- Add more or less mayo depending on how"wet" you like the salad.
- Best served in a pita pocket.
Nutrition Facts : Calories 249.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 7.2, Sodium 473.2, Carbohydrate 41.3, Fiber 2.1, Sugar 4.1, Protein 6
TEMPEH "CHICKEN" SALAD
For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Place the cubed tempeh in a saucepan of boiling, salted water.
- Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
- I usually toss it in the fridge.
- In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
- Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
- Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
- This will keep covered in the fridge for 2-3 days.
- This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
More about "tofu chicken salad recipes"
OLD FASHIONED (TOFU) CHICKEN SALAD | FATFREE VEGAN …
From blog.fatfreevegan.com
4.9/5 (10)Total Time 40 minsCategory Salad, SandwichCalories 150 per serving
- Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. Cut the tofu into about 8 equal slices, and then cut those slices in half. Place two paper towels (one on top of the other) or a clean tea towel on the counter and place the tofu slices on top. Cover with two more paper towels or tea towel. Gently press each slice of tofu until the towels are saturated with water. Replace the towels on top with another layer and press until most of the water is pressed out of the tofu. Place the tofu on the prepared baking sheet.
- Mix the broth, soy sauce or tamari, thyme, sage, and pepper. Pour half of it over each slice of tofu. Turn the tofu over and pour the remaining liquid over it. Place it in the preheated oven and bake for about 20-25 minutes, until tofu is beginning to brown on the edges. Remove from the oven and let it cool on the baking sheet.
- Once the tofu is cool, tear each piece into small, irregular pieces. (You can also cut it, but it looks more natural if you tear it and somehow tastes better, too.) Place it in a medium mixing bowl and add all remaining ingredients. Mix well, and add salt and pepper to taste. Refrigerate until completely chilled. Serve in sandwiches, on top of salad, or rolled into lettuce leaves or tortillas.
VEGAN NO-CHICKEN SALAD RECIPE (NO TOFU EITHER!) - FOOD …
From kelliesfoodtoglow.com
Estimated Reading Time 4 mins
TOFU CHICKEN SALAD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.2/5 (5)Calories 149 per servingServings 2
VEGAN CHICKEN SALAD - SARAH'S VEGAN KITCHEN
From sarahsvegankitchen.com
Servings 4-6Total Time 15 mins
- Bring chicken-style vegetable broth to a boil. (In a pinch, you can also use plain water; it’ll be less savory but still delicious! You’ll just need to add extra salt to the mixture.) Add soy curls, making sure they’re fully immersed. Allow to sit for about 10 minutes while you prepare your other ingredients.
- Drain soy curls and allow to sit until cool enough to handle. Using a clean tea towel, cheesecloth, or a nut milk bag (my preferred method), wring out as much excess liquid from the soy curls as possible. Roughly chop soy curls and transfer to a bowl.
- Add all remaining ingredients and stir to combine. The salt content varies from brand to brand of vegetable broth and mayo, so give the salad a taste and adjust seasoning to preference.
VEGAN CHICKEN SALAD {W/ TOFU} - EATING BIRD FOOD
From eatingbirdfood.com
4.7/5 (11)Calories 303 per servingCategory Salad
- Make dressing: In a separate bowl whisk together mayonnaise, apple cider vinegar, maple syrup, olive oil, pepper, salt, dill and turmeric. Toss fresh parsley and dill on top and give the mixture another stir to combine everything.
VEGAN CHICKEN SALAD | EASY CHICK'N SALAD WITH SOY CURLS
From vnutritionandwellness.com
Ratings 6Calories 207 per servingCategory Dinner, Lunch, Salad
- Take 1 cup of boiling water and mix it with chicken bullion in a large bowl. Add soy curls to bowl for 10 minutes to rehydrate. Add more hot water if needed to cover the soy curls.
- When soy curls are rehydrated, press all the water out of them and discard the water. I wring them with my hands or put them in a colander and press the water out.
LOCAL-STYLE CHICKEN TOFU - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
4.6/5 (30)Estimated Reading Time 5 minsServings 3Total Time 20 mins
- First, prepare the chicken and tofu. Cut the chicken into bite sized pieces. Cut the tofu into 1-inch rectangles. Set aside.
- In a large saucepan, saute the onion, garlic, and ginger for a minute. Add the chicken and brown for 2 minutes. Then slide in the tofu.
- Add soy sauce, mirin, and ¼ cup water to the saucepan. Bring to a boil. Then turn the stove to low heat and put the lid on. Simmer for 10 minutes.
VEGAN "CHICKEN" SALAD - FOOD WITH FEELING
From foodwithfeeling.com
Cuisine AmericanCategory LunchServings 4Total Time 10 mins
- Into a large bowl, crumble you pressed block of tofu into chunks about the size of quarters. Really any size will work here so go with what you’d prefer for your salad.
VEGAN CHICKEN SALAD 2 WAYS! – NIKKI VEGAN
From nikkivegan.com
5/5 (2)Servings 6Cuisine AmericanCategory Main Course, Salad
- If you're using chickpeas (might be my favorite but I like it both ways!) then drain and rinse both cans of chickepas. Transfer to a large mixing bowl and mash with a fork until it looks like canned tuna. If you're using tofu, press the tofu using a tofu press to remove the excess moisture. If you don't have a tofu press, no worries, neither do I! Just follow the pressing instructions in the notes below. Once pressed, dice the tofu into very small cubes and place in a large mixing bowl. Set aside.
- In the large mixing bowl with either the tofu or chickpeas, add the remaining chicken salad ingredients. Mix well and then add the mayo, vegan yogurt, mustard, chopped herbs, and lemon juice. Mix again until well coated. Taste and add more salt and pepper as needed.
- Serve on your favorite toasted bread with lettuce and tomato, or with crackers and cucumber slices on the side.
VEGETARIAN CHICKEN SALAD WITH FROZEN TOFU » THE JOY OF AN ...
From thejoyofanemptypot.com
5/5 (1)Total Time 12 hrs 20 minsCategory Main CourseCalories 269 per serving
- Thaw the frozen tofu or defrost in the microwave oven. Place a slice of thawed tofu between your hands over the sink and press out as much water as possible. Repeat for all of the tofu. For more detailed instructions on using frozen tofu, refer to this recipe for frozen sliced tofu. Place four slices of pressed tofu on a cutting board and chop into small pieces. Repeat for the remaining four pieces.
- Dice and measure the celery and red bell pepper. You will need about one large stalk of celery and one-third of a large red bell pepper. I usually cut the celery lengthwise into thin strips and then chop across the strips into small pieces. Use the same procedure for the bell pepper.
- Place the chopped tofu in a large bowl. Add the sweet relish and chopped hard boiled egg. Add the 1/2 cup chopped celery, 1/2 cup chopped bell pepper, 1 teaspoon salt, 1/2 teaspoon crushed dried summer savory, 1/2 teaspoon celery salt, and 1/8 teaspoon black pepper.
- Gently stir everything together until well blended. Taste and adjust seasonings if necessary. Keep in a covered container in the refrigerator until ready to use. This chicken salad should keep for at least four or five days in the refrigerator.
TOFU CHICKEN SALAD SANDWICH + VIDEO - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (3)Total Time 30 minsCategory Salad
- Slice tofu into 4 slabs, then cut those into 8 slabs so you have thin strips. Add tofu to a glass baking pan along with vegetable broth, soy sauce, thyme, sage and a few cracks of fresh ground pepper. Bake for 25 minutes until tofu is golden brown, then set aside to cool.
- Once tofu is cool, tear into bite sizes pieces. I find that tearing creates better chunks rather than chopping into cubes, but do whatever is easiest for you.
EASY TOFU RECIPES - FOOD WITH FEELING
From foodwithfeeling.com
Estimated Reading Time 1 min
CURRIED TOFU SALAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (8)Calories 136 per servingTotal Time 20 mins
EASY TOFU CHICKEN SALAD (VEGAN) | VICTAE
From victae.com
Estimated Reading Time 2 mins
PROTEIN IN TOFU VS CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
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BEST TOFU "CHICKEN" SALAD SANDWICH RECIPES AND TOFU ...
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TOFU CHICKEN SALAD : A WORLD OF HEALTHY RECIPES - YOUTUBE
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TOFU CHICKEN SALAD | VEGWEB.COM, THE WORLD'S LARGEST ...
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CHICKENLESS “CHICKEN” SALAD - FATFREE VEGAN RECIPES
From fatfreevegan.com
TOFU CHICKEN SALAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
VEGAN RECIPES WITH TOFU - BUTTER ALTERNATIVES
From butter-alternatives.blogspot.com
CRISPY TOFU SALAD AND VEGAN RANCH DRESSING - YOUTUBE
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TOFU CHICKEN SALAD | VEGWEB.COM, THE WORLD'S LARGEST ...
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