Chicken-less Chicken Salad


  • 1 brick tofu, extra firm
  • soy sauce for marinating
  • 3 ribs celery, diced
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1/2 tsp. each basil, sage, rosemary, oregano (or to taste)
  • 2 tsp. paprika
  • 1 – 1 1/2 c. Simple Tofu Spread


  1. Preheat oven to 400 degrees. Slice tofu 1/4-inch thick and brush both sides of each slice with soy sauce. Lay the slices in a single layer on a lightly oiled baking sheet.
  2. Let marinate for 10 minutes and brush again. Bake for 30-35 minutes, turning once halfway through, until golden brown and crispy on the outside and still tender on the inside.
  3. Allow to cool, then shred the tofu slices with a knife, creating irregular pieces appearing to be shredded chicken.
  4. Mix with vegetables, spices and tofu spread until ingredients are well-incorporated. Chill thoroughly before serving.

* This is a great item for salads as well as sandwiches, or even served with crackers as an appetizer.

Browse Cook(s): Mark Anthony

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.