Lemon Pepper "Chicken" Salad
extra firm tofu, drained and pressed
lemon pepper seasoning
onions and bell peppers (optional)
splash of lemon juice
Preheat oven to 350 degrees.
Cut as much tofu as you need into 1/2 inch strips. Lay strips on paper towels, then on top add more towels, and set a heavy book on top. You can leave for an hour, or even overnight.
After tofu is pressed, cut into cubes and place them on a small baking dish. Drizzle with olive oil, and if you want, you can add diced onions and red bell peppers. Shake lemon pepper seasoning onto the mixture-- as much or as little as you like. A teaspoon or 2 per serving should do it, but it depends on your taste. I sometimes squeeze out a slice of lemon, as well.
Bake until the tofu begins to turn golden, about 15 minutes. Take out, allow to cool. Transfer to a mixing bowl, add vegan mayonnaise, and smash everything together with potato masher until it resembles 'chicken' salad.
Serve on crackers, in a sandwich, or on a bed of greens! Enjoy!