Gluten-Free Menu of the Week: Vegetarian Tofu Un-chicken Salad Recipe

As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. This week Cheryl is also hosting the swap, with a theme of delicious, nutritious chickpeas. You can find more great menus with Org Junkie.

Menu of the Week

Sunday: Chinese
Vegetarian Fried Rice

Monday: American
Twice Baked Potatoes
Chickpea Bean Salad

Friday: Mexican
Corn Tortilla Veg Fajitas with homemade tortillas

Baked Goods: Homemade GF Bread (Bette Hagman), GF muffins

This week I posted a Daring Baker recipe for 3 ingredient chocolate flourless cake and India-inspired Dairy Badam milk ice cream flavored with cardamom, rose water, and pistachios.

And- to go back to the original Sunday theme- here is a tasty and high protein salad of the week. It’s great on GF toast for a sandwich or on a lovely pile of greens. Enjoy!

Tofu Wardolf Chicken-Free Salad
Salad  Tofu  American  
1 pkg nasoya tofu cubes OR 1 pkg firm tofu sliced into thin slices and pressed for 30 minutes
1/2 onion, diced
lemon pepper
olive oil

2 tbsp. yogurt (less if desired)
2 tbsp. mayonnaise (less if desired)
1/2 apple, diced
1/4 cup walnuts
1 stalk celery, diced
1 tsp mustard

Romaine lettuce leaves

Preheat oven to 375. Drain tofu and season with lemon pepper. Drizzle with small amount of olive oil and coat tofu evenly. Sprinkle with onion and bake for 20 minutes. Check for browning and turn over to brown the other side.

When tofu is baked, let cool and combine with apple, walnuts, and celery. Add yogurt, mayonnaise and mustard and mix thoroughly.

Serve on romaine lettuce leaves. Can also be used on gluten-free bread for an un-chicken salad sandwich.

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6 Responses to “Gluten-Free Menu of the Week: Vegetarian Tofu Un-chicken Salad Recipe”

  1. Love your un-chicken salad. Have a great week!

  2. Sounds like a yummy menu.

    Looking forward to reading your blog more.

  3. Your menu sounds great. I’m new to gluten free vegetarian eating and cooking. I’m going to look around. Thanks.

  4. [...] of book of yum joins us with an un-chicken waldorf salad recipe, and a great recipe for veggie fajitas.  Not only [...]

  5. We go through two pkgs of those tofu cubes a week, but in stir fry or fried rice. Today, I used them in Mrs. Leeper’s Stroganov instead of beef. I will have to try the baking and using in a cold salad like your unchicken salad. It still confuses the cashiers and baggers at our SE Ohio Kroger that we buy meat and tofu. ‘Round these parts its usually one or the other–vegetarian or meat-eater. :) Not many eat tofu by choice if meat is an option.
    Have a great week.

  6. Sea,
    I’m looking for people to host, ‘Go Ahead Honey it’s Gluten Free’. Would you be interested? You get to pick the theme and the month (unless I’ve already alocated it).

    Just drop me a comment or email me at

    x x x

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