Tofu Wardolf Chicken-Free Salad
1 pkg nasoya tofu cubes OR 1 pkg firm tofu sliced into thin slices and pressed for 30 minutes
1/2 onion, diced
2 tbsp. yogurt (less if desired)
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.