Faux Chicken Salad On Raisin Bread

1 lb extra firm tofu
1 cup chopped celery
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup vegan mayonnaise
1/4 cup heavy whipping cream
raisin bread

  1. Chop tofu into small cubes (about 1/2″ sq). Boil in medium saucepan for 10 minutes. Drain and use the back of a large wooden spoon to squeeze out most of the water. Put it in the freezer while preparing the other ingredients.
  2. Whip cream in standing mixer until it forms soft peaks. Fold in celery, almonds, parsley, salt, mayonnaise and tofu.
  3. Lightly toast raisin bread and spread approx. 1/3 cup between two slices to form a sandwich.

This doesn’t keep well.

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