Best Tofu Chicken Salad Recipes

TOFU "CHICKEN" SALAD

Tofu

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

Ingredients

1 package tofu (firm or extra firm)
1/2 cup vegan mayonnaise
1/2 cup onion, diced
1/4 cup green pepper
1/4 cup red pepper
1 teaspoon cumin
1 teaspoon parsley
1 teaspoon basil
4 pita pockets

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

TOFU SALAD

Tofu Salad image

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

Ingredients

1 package (16 ounces) extra-firm tofu, cut into 1-inch cubes
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons Sriracha chili sauce or 2 teaspoons hot pepper sauce
2 tablespoons creamy peanut butter
1/4 teaspoon ground ginger
2 tablespoons canola oil
6 cups torn romaine
2 medium carrots, shredded
1 medium ripe avocado, peeled and sliced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
2 tablespoons sesame seeds, toasted

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.