Christina’s Chickenless Chicken Salad
From The Hip Chick’s Guide to Macrobiotics by Jessica Porter
Used with permission from the author.

1 pound extra-firm tofu
Shoyu (soy sauce)
Spring water
3 celery stalks, diced
1 small red onion, diced (any onion is fine)
1 red bell pepper, roasted over an open flame, peeled, seeded and diced
½ teaspoons each: basil, sage, rosemary and oregano
2 teaspoons paprika
1-1½ cups Tofu Mayonnaise or store bought (*Northern Vegans recommends Vegenaise)

Preheat oven to 400 F. Lightly oil a baking sheet. Cut tofu into 1/4-inch thick slices. Place
slices in a shallow dish and cover with a mixture that 1 part shoyu to 4 parts water. (I use 1/4
cup shoyu and 1 cup water, but you can use a little less, just swirl the dish occasionally to
cover slices)

Allow tofu to marinate for 10 minutes. Place tofu slices on oiled baking sheet and bake 30-35
minutes or until deep golden brown and crispy on the outside. Removed tofu slices from
oven and allow to cool until you can handle them.

Shred the tofu slices with a sharp knife (or use your fingers), creating irregular, angular
pieces similar to shredded chicken. Mix with vegetables, spices and mayo until ingredients
are coated. Chill thoroughly before serving.

Serves 4.