Tofu Chix Salad with Dill and Tarragon Dressing

 

Whenever I want an old fashioned mayonnaise-y like salad, this is my go to recipe. If you keep tofu in the fridge like a pantry staple, this comes together in no time.

Crumbled tofu is tossed with a little bit of olive oil, poultry seasoning, and baked for 15 minutes to absorb the flavors. Then you toss it with an easy mayonnaise dressing and add a few crunchy vegetables, and voila! Craving met!

You really need to use extra or even super firm tofu for this recipe; high protein tofu also works since it is also super dense. If you only have firm tofu, I recommend pressing the tofu to remove more water, but then it is no longer a quick meal.

Tofu Chix Salad with Dill and Tarragon Dressing
(serves 2)

8 oz extra or super firm tofu, broken into bite size pieces
1 tablespoon poultry seasoning

1 tablespoon olive oil

1 1/2 tablespoons mayonnaise

1 tablespoon fresh dill, minced

1 stalk celery, minced

1 shallot, minced

1 white radish, chopped (optional)

2 teaspoons tarragon vinegar

2 teaspoons dijon mustard

salt

pepper

Preheat oven or toaster oven to 400 degrees. Toss tofu with olive oil and poultry seasoning. Spread on baking sheet and bake for 15 minutes.

Prepare dressing by combining mayonnaise, vinegar and dijon mustard and combine well. Once tofu is baked, allowed to cool 5-10 minutes - I chopped my veggies during this time - then combine tofu, veggies, dill, and dressing in a bowl and toss well to combine. Eat warm or refrigerate.

Hugs!