How to make that fake chicken salad from my last post and today's Smalltimore moment

So I just went on Facebook and saw in my news feed that Andy Bienstock, Program Director at WYPR 88.1 FM, went to high school with Supreme Court nominee Elena Kagan! Remember the seven degrees to Kevin Bacon game? I wonder how many of us are even closer. Get the full scoop on this national Smalltimore moment here.

By popular demand, I'm posting that fake chicken, or tofu "chicken", salad recipe that I mentioned in my last post.

I made some modifications to the original "Faux Chicken Salad" recipe from the cookbook, "How It All Vegan" by Tanya Barnard & Sarah Kramer (Arsenal Pulp Press, 2002). Here is how I made it:

Ingredients:

• 1 cup of tempeh or firm tofu, cubed
• 1/2 cup of mayonnaise
• 1 stalk of celery, finely chopped
• 1 medium dill pickle, finely chopped
• 1/2 medium onion, chopped
• 2 tbsp fresh parsley, minced
• 2 tsp prepared mustard
• 2 tsp of soy sauce
• 1 garlic clove, crushed and minced

Directions: Steam the cubed tofu for 15 minutes on medium-high heat. Remove from heat and set aside to cool. In a medium bowl, combine the mayonnaise, celery, pickles, onions, parsley, mustard, soy sauce, and garlic with the tofu and toss lightly. Serve over toast, as a side dish, as a sandwich filling, or alone. Makes 2-4 servings.

Sarah and Tanya recommend tempeh before the firm tofu (I couldn't find any tempeh when shopping). But I think the tofu worked fine. They also recommend that you add 1-2 tsp. of curry powder if you want to spice it up.

Bon Appetit!