• 1 8oz block of extra firm organic tofu
  
• oil for deep frying
  
• tamari soy sauce
  
• poultry seasoning, or rosemary
  
• finely diced celery
  
• a generous heap of Nayonaise (tofu vegan mayonnaise)
  
• slivered almonds (optional)
  

Procedures :

Slice the tofu into four long sheets and put on a surface lined with paper towels to dry. Deep fry the tofu layers in oil until lightly browned and remove to the paper towels. Wait about 5 minutes, then fry them again at 425 degrees. You MUST twice fry the tofu or you won't get a crispy crust. When tofu is crispy, drain on towels then randomly carve shards out of the tofu slices and place in a bowl. Add a few drops of tamari, the seasonings, the chopped celery, slivered almonds, and the Nayonaise.

Stuff a pita pocket(whole wheat please!) with lettuce, sprouts and a bunch of the chicken salad. It's refrigerator safe for several days.

Serves: 6

Preparation time: 30 min

Category : Salad