Tofu takes Chicken Down
A delicious traditional chicken salad minus the chicken, of course.
package extra-firm tofu
Freshly ground black pepper
tofu-cashew mayo or other vegan mayonnaise
sliced or slivered almonds
salt and black pepper
Preheat oven to 400 F and line a baking sheet with parchment paper.
Cut the tofu into slices, and then cut those slices in half.
Place a clean tea towel on the counter and place the tofu slices on top.
Cover with tea towel. Gently press each slice of tofu until the water leaves them. Replace towels if needed.
Place the tofu on the prepared baking sheet.
Mix the broth, soy sauce, thyme, sage and pepper in another bowl.
Drop the tofu in this bowl and coat well. Place the slices on the baking sheet.
Place it in the preheated oven and bake for about 20-25 minutes, until tofu is beginning to brown on the edges. Remove from the oven and let cool on the baking sheet.
Once the tofu is cool, tear each piece into small, irregular pieces.
Place it in a medium mixing bowl and add remaining ingredients.
Mix well, and add salt and pepper to taste. Serve chilled.