Soy Delight Chicken Veggie Salad
Vegan chicken nuggets mixed with Baked Seasoned Tofu, celery, peppers, grape tomatoes and cucumbers. Tossed or drizzled with a creamy dressing of choice!
Preheat oven to 350 degrees
12.3 oz carton Mori Nu Silken extra-firm tofu – remove from carton in one piece by opening both ends all the way, rinse, wrap in double thickness dish towel, place a heavy brick on it for 20 minutes, then carefully remove from towel and cut carefully into 1/2 inch cubes – set aside
1 T. garlic powder
2 t. poultry seasoning
1 t. mild Hungarian paprika
1/2 t. salt
Place seasoning ingredients in large bowl, flip bowl with some wrist action to disperse all ingredients in seasoning evenly.
Dump block of cut tofu into bowl. Again using wrist action flip contents of bowl till all cubes are coated. Don’t over-flip. When they’re coated, stop.
Place a cooling rack over a baking sheet and place cubes apart so none overlap.
Bake in preheated 350 oven for 30 minutes.
Check for doneness as you like it, and either remove to board and let cool to room temperature on the rack, or bake a few minutes longer.
2 lg. stalks celery, diced into 1/4 inch cubes
2 T. minced sweet onion
1/2 c. diced fresh sweet red pepper – 1/4 inch dice
1/2 c. diced fresh green pepper – 1/4 inch dice
2 c. diced English cucumber, unpeeled
1 c. Delight Soy Chicken Nuggets – I used Teriyaki flavored – cut into tiny cubes about 1/4 inch cubed
2 c. grape tomatoes, cut from end to end in half
In large bowl, combine all salad ingredients, then toss to evenly distribute.
Add tofu cubes and toss gently, again to evenly distribute.
If not serving salad now, then cover tightly with plastic wrap or foil and refrigerate till ready to serve.
When ready to serve: Spoon salad onto individual salad plates, making sure you put a little bit of each salad ingredient on each plate.
Drizzle with ORIGINAL RICE CREAM SALAD DRESSING.
Top with MAPLE ENGLISH MUFFIN CROUTONS.
Top all with fresh grind black pepper.