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 vegan mayonnaise)
- 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