Yummy Deliciousness for Two
Simplicity is Key with this even easier “chik” salad. When I first made this, I browned the shredded tofu in a skillet. Adapting the recipe to the air fryer has saved me on time and cleanup.
This chik salad is light, satisfying and flavorful. It’s a great way to use the other half of the tofu block from the tofu scramble I made and shared.
The salad stores well for several days. Make it in advance so it’s ready on the night your short on time, don’t feel like cooking or pack it for lunch.
Quick, easy, here you go! 😋
Tofu Chik Salad Ingredients
Shredded Tofu Chik Salad Recipe
Ingredients — 2 Servings
- 1/2 extra firm tofu, shredded
- 2 Tbsp + 2 tsp vegetable broth
- 1/4 tsp soybean paste — use Korean Doenjang or Japanese Miso
- 1 1/2 tsp olive oil
- 1/4 tsp dried sage
- 1/4 tsp dried thyme
- Black pepper, to taste
After the above ingredients have air fried and cooled, add –
- 1/2–1 rib celery, diced
- 2 scallions, sliced
- 1/4 - 1/2 jalapeno, sliced & diced (optional)
Dressing
- 4 T vegan mayo — Best Foods Plant-Based Mayo is pictured. I now make my own mayo & will share the recipe soon.
- 2 tsp Dijon mustard
- 1 1/2 tsp white wine vinegar
- 1/4 tsp dried dill
- 1/4 tsp garlic powder
- Black pepper, several grinds to taste
Instructions
Step 1 — With a box grater, shred the tofu using the large grater holes
Step 2 — Put the grated tofu in a medium-sized bowl or 4-cup measuring cup. Add the broth, paste, oil, sage, thyme and black pepper. Mix thoroughly with a rubber spatula.
Step 3 — Line the air fryer with parchment paper and spread the shredded tofu mix out in a single layer.
Step 4 — Set the air fryer at 370 degrees for 10 minutes. Check halfway through flipping the mix over with the rubber spatula. If more time needed, I turn the temp down to 350 degrees for 3–4 minutes more.
Note — the tofu will be a blend of golden-browned, crisp, white and soft pieces.
Step 5 — Put the tofu mix back in the bowl or measuring cup (washed & dried, of course). Allow to cool.I put mine in the refrigerator for 10–15 minutes.
Step 6 — Fold in the celery and scallions.
Step 7 — Make the dressing and stir into the tofu mixture.
Note — Make the chik salad in the morning or a day ahead to allow the flavors to meld.
Step 8 — It’s time to eat. Bon appétit!
Chik salad sandwich makes a meal with a side of my air fryer “zucchini tomato bake.”
A recipe with options — Serve it on toast as I have here, grilled with a slice of vegan provolone or the centerpiece for a large-plated veggie salad.
Without a doubt, there are leftovers. Not enough for two more sandwiches. But enough to spread on crackers as an appetizer a day or two later.
Enjoy!
Eat Well! Stay Well! Live Well!