It’s so good I had to really struggle to not eat the whole thing (which is, you know, a whole block of tofu, so a lot of food). (But, so good!!) The blackened, seasoned baked tofu, chewy and crispy, marries perfectly with the coleslaw of cabbage and carrots in creamy, tangy, sweet dressing, and raisins. I highly recommend you make double so you can have some leftovers. 🙂
Best Ever Vegan Chicken Salad
- 1 block extra firm tofu
- 2 tbsp soy sauce
- 1 tbsp canola oil
- 1 tbsp balsamic vinegar
- 1/8 tsp onion powder
- 1 cup grated carrots
- 1 cup grated or shredded red cabbage
- 1/4 cup tahini
- 1/4 cup water
- 2 tsp fresh lemon juice
- 1 tbsp agave
- 2 tsp Dijon mustard
- 1/4 tsp dried basil
- 2 tbsp fresh chopped parsley or dill
- 1/4 cup raisins
1. Drain the tofu and pat with a paper towel. Gently press down on the block, squeezing the water out as much as possible. You might need two paper towels–which feels a little wasteful, but I compost them. 🙂 Cut tofu into 1/2 – 3/4″ cubes.
2. In a large bowl, mix together soy sauce, canola oil, balsamic, onion powder, and plenty of fresh black pepper. Add tofu cubes and gently mix. Set aside to marinade for 30 minutes, flipping once in the middle.
3. Heat oven to 400* F. Lay a sheet of foil over a baking sheet.
4. Add marinaded tofu as a single layer and bake for 45 minutes, turning once half way through.
5. In the meantime, shred or grate the carrots and cabbage. Put them in a large bowl.
6. In a small bowl, whisk together tahini, lemon juice, water, basil, agave, and mustard. Set aside.
7. When the tofu is done, combine tofu, veggies, the dressing, raisins, and fresh parsley or dill. Toss to combine. Serve at room temperature or cooler, topped with more fresh herbs if desired.
Photo: Peaceful Dumpling