i was absolutely aching for spring the other day. in minnesota, the winters are very long, especially this one, which has been even more brutal than usual! anyway, i was craving a cold sandwich with chips (and a warm beach and some cold beers!). a couple weeks before that, my friend trish had mentioned to me that she really missed chicken salad. aha... i thought! the perfect opportunity to satisfy her craving (and mine!) and venture into the world of "salad sandwiches." you know the kinds ...chicken salad, egg salad, ham salad, deviled ham salad... a tradition for any minnesota summer outing. well, that, and anything made with wild rice. ok, i'm getting off topic.
while "chicken" salad may not be particularly sexy or unique, this recipe is straight up grubbin. trust me, you'll be eating it everyday for lunch for a week straight. i highly suggest serving it on a toasted bagel with a side of spicy chips.
1 cup veganaise
1 tbsp dairy-free sour cream
2 celery ribs - chopped
1/2 red onion - chopped
1/2 cup walnuts - chopped
2 tbsp tarragon - chopped
salt and pepper to taste
in a skillet, heat 2 tbsp olive oil to 350 and crumble the tofu into larger pieces. fry up until lightly browned on all sides. set in the fridge to cool.
chop up the celery, onion, walnuts and tarragon. set aside.
in a separate bowl, mix together the veganise and dairy-free sour cream. add the tarragon a little salt and pepper to taste.
once the tofu has cooled use a large bowl to combine the veganaise mix, onion, celery, walnuts and tofu. squeeze 1/2 the lemon and add salt and pepper to taste.
serve on a toasted bagel with a side of salty chips.