Name: Vegan Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 14 oz extra firm tofu ((1 block)); 1 tbsp olive oil; 1 tsp garlic powder; ½ tsp paprika; 1 tsp onion powder; ½ tsp salt; ½ tsp black pepper; ⅓ cup vegan mayo ((Chosen Food's Avocado Oil Mayo)); 1 tbsp grainy mustard; 1 tbsp pickle juice ((more to taste if needed)); 1 stalk celery ((finely chopped)); 2 green onions ((thinly sliced)); 2 tbsp red onion ((finely minced)); ¼ cup dill pickles ((finely chopped)); ¼ cup fresh dill ((finely chopped)); freshly cracked black pepper ((to taste)); 8 slices of sourdough bread; sliced tomatoes (cucumber, lettuce (optional))

Preheat the oven to 400°F and line a baking sheet with parchment paper. Pat the tofu dry with a clean towel (no need to press), then use a box grater to grate it into a large bowl. drizzle oil and toss with garlic powder, onion powder, paprika, salt, and pepper.
Spread the grated tofu evenly on the prepared baking sheet and bake for 25–30 minutes, stirring once halfway through, until golden and lightly crispy.
While the tofu bakes, prepare the salad base. In a large bowl, combine the mayo, grainy mustard, pickle juice, celery, green onion, red onion, dill pickles, and fresh dill. Stir well.
Once the tofu is baked and slightly cooled, fold it into the dressing until well combined. Adjust seasoning with more pickle juice, dill, or black pepper if desired.
Serve on toasted bagels, sandwich bread, or in lettuce cups for a lighter option with tomatoes and lettuce, as desired.

Vegan Chicken Salad

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