Sonoma Tofu Salad Food

SONOMA TOFU SALAD

Steps:

• Place tofu on a plate, cover with another plate, and add a small weight such as a can.
• Let sit 20 minutes to remove excess liquid.
• Discard liquid.
• Place tofu on a cutting board and cut into 3/4-inch cubes.
• Place 1/3 cup of the tofu in a blender and add beans, apple cider, mustard, vinegar, agave and salt.
• Blend until very smooth.
• Transfer to a large bowl and stir in poppy seeds.
• Add grapes, celery and remaining tofu, and toss to coat.
• Sprinkle with pecans.

SONOMA CHICKEN SALAD

Steps:

• In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
• Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
• When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.