Mock Chicken Salad

This vegetarian spin on a classic salad has less fat and cholesterol.
Featured at Hilo's Cooking Class 7/29/11.

Ingredients

• 1 twelve oz. block extra firm tofu, drained and patted dry
• 2 cloves garlic, minced
• 3 Tbsp. soy sauce
• 3 Tbsp. olive oil
• 3 Tbsp. nutritional yeast
• 2 tsp. Spike seasoning
• 1 carrot, grated
• 1-2 stalks celery, minced
• 2 Tbsp. red or sweet onions, minced
• ½ cup Vegenaise
• 1 tsp. mustard

Instructions

1. Preheat oven to 375°.
2. Cut tofu into 1/2 inch cubes.
3. In a large mixing bowl, toss tofu with garlic, soy sauce, oil, yeast and Spike.
4. Spread in a single layer on a baking sheet. Bake 25-35 minutes or until cubes become firm and slightly puffy. Remove from oven and let cool. Transfer to a large bowl, cover and refrigerate for at least 1-2 hours or until completely cooled.
5. Once tofu is completely cooled, mix in carrot, celery, onion, Vegenaise and mustard. Serve in sandwiches, wraps or as a dip for chips or veggies. Enjoy!

Yields 4-5 Servings

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