Guest guest Posted August 10, 2001 Report Share Posted August 10, 2001 Fried Chicken Salad Ingredients: 1 8oz block of extra firm organic tofu oil for deep frying tamari soy sauce poultry seasoning, or rosemary finely diced celery a generous heap of nayonaise (tofu mayonaise) slivered almonds (optional) Directions: Slice the tofu into four long sheets and put on a surface lined with paper towels to dry. Deep fry the tofu layers in oil until lightly browned and remove to the paper towels. Wait about 5 minutes, then fry them again at 425 degrees. You MUST twice fry the tofu or you won't get a crispy crust. When tofu is crispy, drain on towels then randomly carve shards out of the tofu slices and place in a bowl. Add a few drops of tamari, the seasonings, the chopped celery, slivered almonds, and the nayonaise. Stuff a pita pocket(whole wheat please!) with lettuce, sprouts and a bunch of the chicken salad. It's refrigerator safe for several days. Serves: 6 Preparation time: 30 min Quote Link to comment Share on other sites More sharing options...
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