It’s basically a blend of herbs like sage, rosemary, and marjoram and it sometimes has spices like nutmeg and black pepper too. Poultry Seasoning: Poultry Seasoning is key in this recipe. It really adds a lot of flavor to this salad, especially when combined with the other spices, and I think it’s one of the best parts! It’s actually a member of the sunflower family and it has a slight anise or licorice flavor like fresh fennel. Basil and cilantro are delicious and deserve their place in the spotlight, but listen, tarragon? Also awesome and incredibly unique. Tarragon: Tarragon is completely underrated herb in my opinion. Trust me, this combo is much more flavorful than plain mayonnaise and it’s a bit lighter too! I mix in touch of mustard for flavor and a squeeze of fresh lemon juice to bring it all together. Weigh it down with something heavy like one cookbook or a large can and let it rest for about an hour.Ī Creamy Sauce: Traditional chicken salad is usually made with a lot of mayo, but in this vegan version I like to use two parts vegan mayo and one part vegan yogurt. Set the tofu on top of the container and then place a large plate on top. Turn it upside down and place inside of a large rimmed dish or baking tray.
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How to Press Tofu: If you have a tofu press, go ahead and use that, or you can poke holes in the bottom of the tofu container. This is key! Pressing the tofu will remove excess water and it really makes a difference in the overall taste and texture of this Vegan Chicken Salad. Just make sure you press the tofu before hand. Just drain two cans of chickpeas, mash with a fork, and you’re ready to go! This recipe is also delicious with tofu. Tofu or Chickpeas: I love to use mashed chickpeas because it’s quick and easy.
My favorite part is the slightly sweet and chewy dried apricots, which I slice into small pieces so that they’re evenly distributed throughout the salad. My vegan chicken salad recipe starts with a base of tofu or chickpeas – up to you – and then I add in all of the usual suspects: diced celery, fresh herbs like tarragon and parsley, and then I add lots of flavor with a sprinkle of poultry seasoning, paprika, and garlic powder. Vegan Chicken Salad with crunchy sliced almonds, chewy apricots, and fresh tarragon has quickly become a meal prep staple in my kitchen.