Saturday, August 25, 2012

Vegan (OR NOT) Chicken Salad on a Homemade GF Pita

First.. If I caught the attention of any meat eaters, DON'T stop reading. I made two batches of this salad. The second, for the hubby, had actual chicken. I pan boiled about 7 chicken tenders and then diced them up. The only other modification was the chicken salad required a bit more vegannaise/mayo.

On to the YUMMY vegan version.


  • 1 14-ounce package organic extra-firm tofu
  • 1/4 cup “no-chicken” broth (I use the cubes and dissolved part of one)
  • 1 tablespoon GF soy sauce
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 2 ribs celery, finely chopped
  • 2 1/2 tablespoons vegannaise (or regular for non-vegan)
  • 2 1/2 tablespoons sweet relish
  • 1/4 teaspoon honey mustard
  • 1/4 cup of quartered red grapes 
  • 2 tablespoons chopped raw almonds
  • 2 teaspoons chopped chives
  • salt and black pepper, to taste


  1. Open and drain tofu. Wrapped in kitchen towel or multiple layers of paper towels and place something heavy on top to encourage the absorption of water, for at least 20 minutes or longer. Preheat oven to 400 F and grease a baking sheet. Stand tofu on it's side and cut in 1/2. Cut each half into fours and then cut each fourth again. You will have 16 "flat looking french fry shapes."  Place the tofu on the prepared baking sheet.
  2. Mix the broth, soy sauce, thyme, sage, and pepper. Pour half of it over each slice of tofu. Flip tofu over and pour the remaining liquid over it. Bake tofu for about 20-25 minutes,flipping half-way through, until tofu is beginning to brown on the edges. Remove from the oven and let it cool.
  3. Once the tofu is cool, Fat Free Vegan made a GREAT suggestion, tear each piece into small, irregular pieces. This way it looks more "chicken-y" and less "tofu-y"...HA, yep, I made up words.

    The GF Pita is the pure genius of Michelle at Gluten Free Fix. Go visit for that super duper fast, easy and yummy slice of genius.

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