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"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol-lowering drugs for the rest of their lives."
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"Chicken" Salad
From: http://www.cok.net/
"Chicken" Salad · serves 4
* 1 14-ounce package extra-firm tofu, pressed (see instructions below) and torn into small, bite-sized pieces
* 2 stalks celery, diced
* 1 cup diced onion
* 1 cup green or red bell peppers
* 1 cup vegan mayonnaise (such as Vegenaise or Nayonaise)
* 1 teaspoon onion salt
* 1 teaspoon paprika
* 1 teaspoon pepper
* 1 teaspoon chopped parsley (dried or fresh)
To press the tofu, unwrap and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic. Freeze the sealed tofu for at least 24 hours. (Frozen tofu can keep in the freezer indefinitely, so feel free to always have a few blocks on-hand in the freezer.)
Once frozen, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave* on high, checking every 2 to 3 minutes to make sure the tofu doesn't cook. Once thoroughly defrosted, gently squeeze out any excess moisture.
Put the pressed, bite-sized tofu in a bowl and mix well with the remaining ingredients. Add additional spices, as desired. Serve in a sandwich, with crackers, or topping a green salad.
* If you don't use a microwave, frozen tofu can be thawed by putting it in a pan of boiling water for 2 to 4 minutes. Alternatively, transfer the frozen tofu from the freezer to the refrigerator for 4 hours or overnight.
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