Like the classic chicken salad—an American favorite sandwich filling—this delicious vegan salad is delicious, meaty, chewy, and filling. Perfect for a sandwich, wrap, salad, or snack. Thank you Kim Campbell for this delicious recipe from your Plant Pure Comfort Food cookbook.
Link for my video of Kim’s Tofu Cashew Mayo recipe:
Put the Soy Curls in a bowl and cover with warm water. Soak for 10 minutes or until fully rehydrated. Drain and squeeze out the excess water. Pulse the Soy Curls in a food processor until a fine texture is achieved. (Instead, I chopped it well, leaving it a bit chunky)
In a medium bowl, combine the Soy Curls and all of the remaining ingredients. Mix until the ingredients are well combined. Taste and adjust mayo and seasonings if necessary.
Serve immediately as a sandwich, wrap, or salad. Store in an airtight container in the refrigerator for up to 5 days.
