Ingredients
Ingredients (use vegan versions):
- 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 vegan mayonnaise)
- slivered almonds (optional)
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