Oven Roasted Tofu Chicken Salad
This Oven Roasted Tofu Chicken Salad recipe is one of my favorites. There was a period of time where I ate it at least twice a week for lunch. It's a simple recipe and is so tasty.
The tofu in this recipe is slow-roasted. This makes it so rich and sweet in flavor while giving it a firm and tender texture. You can serve the tofu with rice or potatoes as the entree. Or cool it, dice it, and use it in salads like this one.
This chicken salad can be used as a filling for sandwiches or pita breads. You can also serve it over crisp lettuce with diced red onions and cucumbers.
Rich and flavorful, this Oven Roasted Tofu Chicken Salad is a crowd-pleaser. Slow roasting the tofu gives it a rich and sweet flavor that's firm but tender.
- 2 cup Oven Roasted Tofu, diced
- 1/2 cup Cashew Sour Cream (link below)
- 2 celery stalks, chopped
- 2 packages extra firm tofu
- 1/4 cup balsamic vinegar
- 1/4 cup Bragg's Liquid Aminos
- 1/2 cup water
- 2 tbsp Dijon mustard
- 1 tsp thyme or oregano
In a medium bowl, combine tofu, Cashew Sour Cream, and celery.
Serve with sliced bread, pita, or a bed of lettuce.
I also ate it with wheat tortillas (yum!) and made lettuce wraps with it. The combinations are endless!Drain tofu and press between tea towels to remove excess liquid. Let it press for 20 to 30 minutes.
Pour off the liquid and cut the tofu into 3/4-inch-thick slices.
Put the slices in a shallow dish for marinating.
- Whisk together vinegar, liquid aminos, water, mustard, and herbs. Pour mixture over the tofu slices and let it marinate for 30 minutes.
- Preheat oven to 350⁰F.
Place parchment paper on a large baking sheet. Remove tofu from the marinade and place on the baking sheet.
Bake for 1 hour or until lightly browned.
Try the Cashew Sour Cream recipe with this dish for a creamy, rich, and flavorful salad.
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