Curried “Chicken” Salad
1 – 14 ounce container extra firm tofu, frozen then thawed
3 teaspoons canola oil
1/4 cup blanched, slivered almonds
1/2 cup chopped celery
3/4 cup vegan mayonnaise
2 tablespoons sliced green onion
2 teaspoons curry powder
1/2 teaspoon salt
Fresh cracked black pepper
1) Drain tofu and wrap in cloth or paper towels. Press tofu for 20-30 minutes in order to remove as much water as possible. Preheat oven to 400 degrees Fahrenheit. Prepare baking sheet by lightly greasing with oil.
2) Coarsely chop tofu and spread on prepared baking sheet. Drizzle with oil and bake for 15 to 20 minutes or until golden brown. Remove from oven and allow to cool.
3) While the tofu bakes, dry toast the almonds in a small frying pan over medium heat, stirring often. Once almonds begin to turn golden brown remove from heat.
4) Combine all ingredients in a large bowl and serve as desired.