Vegan Chicken Salad on Pretzel Croissants: Plant-Based Classics with Lauren Bernick | CHEF AJ LIVE!

Vegan mayo 1/3 package of silken tofu 1 tablespoon of lemon 1 teaspoon maple syrup Squirt of Dijon (teaspoon or so) 1 teaspoon of the liquid that comes out of jarred capers Blend all ingredients in a mini chopper, food processor, or blender. Happy Chickens Salad 1 package of extra firm tofu – drained Bragg Liquid Aminos Red grapes about a quarter-cup, chopped Celery, about a quarter-cup, chopped Red onion, about a quarter-cup, chopped Green onion 1-2 tablespoons, chopped Squirt of lemon Salt and pepper, optional Bread of choice for a sandwich (I like Ezekiel, pumpernickel, or make the pretzel rolls) Drain and squeeze the liquid out of the tofu. I wrap it in a clean dish towel and press gently. Cut the tofu into bite-size cubes. Cover in Bragg Liquid Aminos and toss to coat. Cook the tofu preferably in an air-fryer at 400 for about 13-15 minutes depending on your fryer. You don’t want it crispy, just golden brown. Don’t have an air fryer, bake on a baking sheet covered in parchment paper at 400 till golden brown. Cool then refrigerate for several hours to overnight. This helps the consistency to be chicken-like. Make the vegan mayo the night before too if you like. Simply combine all ingredients in a mini-chopper or food processor. Put the tofu in food processor and pulse until most of the chunks are broken up. DO NOT OVERPULSE! You don’t want mush. You want the cubes to be cut into one or two pieces. Put the tofu into a big bowl and cover in mayo. Chop vegetables and add to the bowl. Add a little more mayo if needed. Give a little squirt of lemon juice to brighten the flavor and add salt and pepper if you choose to. It’s best to let this sit for an hour or so to meld the flavors. Use in a salad or on bread for a fabulous sandwich.