TOFU chick’n sammies

Directions

  1. Start by dicing ½ red onion (55g) and four stalks of celery (160g) and add them to a large mixing bowl.

  2. Press two blocks (910g) of extra firm tofu and crumble into the mixing bowl.

  3. To the mixing bowl, add 1 tablespoon (3g) of dried dill, 3 tablespoons (45g) of apple cider vinegar, 3 tablespoons (60g) of maple syrup, ¼ cup (20g) of nutritional yeast, ¼ cup (40g) of dried cranberries, ⅓ cup (75g) of vegan mayo, 1 teaspoon each of turmeric (3g) and black pepper (2g). Mix everything until combined and evenly distributed.

  4. Divide the chickenless salad between four containers and store in the fridge.

  5. When you’re ready to eat, slice up 1 large tomato and 1 head of romaine. Each single serving makes 2 sandwiches, so lay out 4 slices (113g) of whole-grain bread. To each sandwich, add 1 slice (28g) of tomato and 2 leaves (79g) of romaine. Divide a serving of chickenless salad between two slices of bread. Close each sandwich with another slice of bread. Enjoy!

NUTRITION HIGHLIGHT

This chickenless salad features extra firm tofu, rich in protein and calcium, paired with antioxidant-packed turmeric and cranberries. The addition of red onion, celery, and romaine provides essential vitamins and minerals, while the vegan mayo and nutritional yeast enhance the flavor and add a creamy texture.

Nutrition breakdown