“Chicken” Salad


  • 16-ounce package firm water-pack tofu
  • 2 stalks celery, diced
  • 2 scallions, minced
  • 1 tsp. garlic powder
  • 1 Tbsp. lite soy sauce
  • 1 Tbsp. fresh lemon juice
  • 1/2 c. soy mayonnaise
  • 1/4 tsp. turmeric powder
  • 4 whole wheat pita bread pockets
  • salad dressing
  • lettuce
  • tomatoes


  1. Freeze tofu overnight, then thaw and press out water between paper towels.
  2. Using a fork, crumble tofu to bite sized pieces. Add diced celery and minced scallions. In a bowl, mix together the soy mayonnaise, lemon juice, soy sauce, garlic powder and turmeric. Add to crumbled tofu and mix well.
  3. Spread salad dressing inside pita pockets, add a layer of lettuce and tomato, and fill the rest with salad mixture.
Browse Cook(s): Curtis and Paula Eakins

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.