Curried “Chicken” Salad

15 Jun

Follow Your HeartFollow Your Heart is perhaps best known for their Vegenaise®, a deliciously creamy vegan mayonnaise. The perfect substitute for dairy-laden mayo, I can hardly tell the difference between the two. Vegenaise® is to vegans as Hellmann’s is to non-vegans. Do you catch my drift?

Reduced Fat Vegenaise® offers nearly the same taste and texture as the Original, except it has a slightly more lemon-like flavor, which definitely isn’t a bad thing. It spreads wonderfully and makes an excellent substitution for regular mayo in nearly any recipe (including my ranch recipe) should you be looking to reduce your caloric intake. Reduced Fat Vegenaise® has half the calories and almost half the fat of the Original, thanks to being made with flax seed and olive oils. What’s more, this gluten and dairy-free mayo is also made from non-GMO soy!

The following recipe utilizes tofu which has been frozen then thawed, creating a nice, chewy texture. Excellent as a standalone dish or as part of a sandwich or wrap, this salad has just enough kick to provide an exciting flavor, full of creamy goodness.

Curried "Chicken" Salad Sandwich

Curried “Chicken” Salad

1 (14-ounce) container extra-firm tofu, frozen then thawed
1/2 cup chopped celery
1/4 cup blanched, slivered almonds
3/4 cup non-dairy mayonnaise (I used Reduced Fat Vegenaise®)
2 tablespoons sliced green onion
2 teaspoons curry powder
1/2 teaspoon salt
fresh cracked black pepper
canola oil for the pan

Drain tofu and wrap in cloth or paper towels. Weigh down with something heavy (such as a couple of plates) for 20-30 minutes in order to remove as much water as possible.

Preheat oven to 400° F. Prepare baking sheet by lightly greasing with oil; set aside.

Coarsely chop tofu and spread evenly on prepared baking sheet. Drizzle/spray with more oil, then bake in preheated oven for 15-20 minutes, or until golden brown. Remove from oven and allow to cool slightly.

Meanwhile, dry-toast almonds in a small frying pan over medium heat, stirring often. Once almonds begin to turn golden brown, after 3-5 minutes, remove from heat.

Mix together all ingredients in a large bowl and serve as desired.

NOTE: The Vegenaise® used in this recipe was a free sample provided by Follow Your Heart. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.


9 Responses to “Curried “Chicken” Salad”

  1. Angela Nunez June 15, 2012 at 7:43 pm #

    Sounds really YUMMY! I’ve got all the ingredients for this salad except the celery. (Husband takes massive doses of blood thinners) I plan on using water chestnuts for the crunch instead though and maybe add some Granny Smith Apple diced small for a sweet burst of flavor.

    • megmeister June 18, 2012 at 7:22 am #

      Thanks Angela! Water chestnuts is a great idea for a substitution! I’m sure that will be excellent.

      • Angela Nunez June 19, 2012 at 12:06 pm #

        Hey Megmeister!
        This turned out so GREAT!!! I forgot to mention that I used curry paste instead of curry powder in this recipe. We like the more intense flavor.
        The water chestnuts idea was a most excellent one! Next time I plan on continuing with the Granny Smith Apples and maybe adding dried cranberries along with it. I shared a portion with our neighbor and she stirred a few chopped toasted pecans to hers as well.

      • megmeister June 19, 2012 at 1:27 pm #

        Yay! So glad you liked it, Angela! =) I think adding more crunch too is a good idea. Nice to balance it out.

  2. RubyShooZ June 17, 2012 at 3:30 am #


    Thanks for the great recipe. It sounds delicious and I’m going to give it a try even though I’ve not delved into using curry very much yet in the foods I prepare. I wonder how the curry will taste in it.

    I have a suggestion. Whenever I find a recipe that I like enough to copy and add to my own collection I usually have to rename it because I’m like that with “chicken” or other faux “meat” recipes. This one I’d rename to Curried Non Chicken Salad. I know it sounds odd but I’m like that. I’m glad I don’t eat meat and whatever I can do to not call it any sort of meat makes me happier. I wonder if anyone else ever thinks like this? I’m going to have to ask around now that I’ve actually put it into writing.

    What say you; or any of the people reading your blog? Am I just a nitpicker? I wonder how I could further change the name to something that doesn’t even reflect chicken or poultry at all but still identifies the recipe as what it tastes like.

    • Erin Meier June 17, 2012 at 11:12 pm #

      I like to call things not by what meat they are like also. Sorry that was an awkward sentence. Can’t wait to try this! Once I do, I’ll figure out what to call it.

    • megmeister June 18, 2012 at 7:23 am #

      No problem, Ruby! You should call the recipe whatever your heart desires.

    • Angela Nunez June 19, 2012 at 11:58 am #

      I tend to do the same thing. On this one, I’ve got this filed under “Curried Faux-Chicken Salad” and cross-referenced under “Faux Chicken” & “Mock-Chicken”. Thinking about also listing it under TOFU. So, to answer your question, “RubyShooZ”, No, you’re not the only one to do this. The reason I ‘cross-reference’ things so much is so I don’t misplace recipes in my “Mega Jumbled” filing system because it is rather huge. I’m still in the process of re-writing, “Changing and Tweeking” recipes from many years (decades) when I was so foolish as to be eating meat.

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