Recipe of the Week: Chicken-Less Salad Wrap!
OH-EM-GEE, is Cody really posting a recipe for a salad wrap? BORING! Listen up chumps—this ain’t no salad for the weak. Think of it as the Super Tofu Boy of the tofu recipes. This sucker is going to pound your taste buds with flavor and will be sure knock the haters to the ground. In this epic battle, the chicken-less salad wrap shall prevail. Let’s get this adventure started!
Here’s what you’ll need:
- 1 lb of firm tofu (or use your favorite mock chicken)
- 1 celery stalk
- ½ cup of chopped onion
- About 1 Tbs of pepper
- About 1 Tbs of your favorite seasoning salt
- ½ cup of Vegenaise
- 1/3 cup walnuts
- Tortillas of your choice (I went with spinach)
Like most tofu recipes, you’ll need to get things started by draining the tofu. While the tofu is draining, heat up your oven to 350 degrees and start cutting the tofu (don’t worry, tofu never screams) into one-inch cubes. Next you’ll want to spray down your baking pan with a cooking spray that way the tofu won’t stick to your pan. Place the tofu in the oven for about 20 minutes, or until it starts to brown. Once it’s all set, let the tofu cool down for about 10 minutes—and then mix it with the Vegenaise, pepper, seasoning salt, onion, celery, and walnuts.
Now you’re ready to get this in a wrap! Flop down your favorite kind of tortilla, add your favorite toppings—like hot sauce, lettuce, and tomatoes. Voila, you have a tasty wrap in your hands!
What do you all think about your new favorite lunch?