🎁Sammies for the Season Pt. 3: Caribbean Chik'n Salad Sandwich
This shredded tofu "chik'n" salad with a Trini spin is a tasty addition to any two pieces of bread.
Happy Wednesday, Love!
How are you? What have you been eating to sustain yourself through this busy time of year?
Fear not, I’m back today with another Sammie for the Season to help you avoid the urge to eat fast food or takeout for every meal.
You might be skeptical about this one because chicken salad is generally served cold during the warmer months but having this sandwich with a quickly warmed-up bowl of prepared soup (box or can) or a warm cup of tea will do the trick.
I stumbled across this particular approach to vegan chik’n salad on an Instagram binge and put my own Trini spin on it.
Let’s try it out.
Caribbean Chik’n Salad Sandwich
Full disclosure: I used a mustard base for my sauce and although it was delicious, I wished it were a bit creamier. You can use vegan mayo or thick coconut milk or cream to achieve that creamy texture, I just happened to be out. From a flavor perspective, I approached this recipe similarly to that of chicken paste here in Trinidad. I used pimentos, green seasoning, mustard, sweet pepper, pepper sauce, and onions to achieve a tasty and distinctly Caribbean chik’n salad. The IG post that inspired this recipe can be found here.
Here’s what you’ll need:
½ red onion finely diced
1 firm block of tofu (grated, shredded or crumbled)
1 clove of garlic (grated)
1 small green bell pepper diced
1 celery stalk diced
1-2 pimentos roughly chopped
Yellow Mustard
Agave syrup/ brown sugar
Hot sauce or pepper sauce of your choice
Vegan cheese (optional—I’m a fan of Daiya Smoked Gouda slices)
A sub roll or wheat toast
Paprika
Garlic Powder
Rotisserie chicken seasoning blend (or your favorite seasoning blend)
Sea Salt
Black pepper
Roucou (annatto powder)-optional
Oil
Here’s what you’ll need to do:
Season your grated/ shredded tofu. In a bowl, add your tofu, a drizzle of oil, paprika, garlic powder, and your seasoning blend —I’m partial to rotisserie chicken seasoning or Badia’s Sazon complete. Toss until everything is well coated and set aside for 2 minutes to let the seasoning soak in.
Prep your veggies and aromatics. Dice and grate the ingredients as listed and add them to a bowl.
Air fry or bake your tofu. Do this at 400 degrees Fahrenheit until crispy.
Make your dressing. Combine the base of your sauce—in my case, yellow mustard— with a hefty spoon of green seasoning, paprika, roucou, garlic powder, pepper sauce, and a splash of agave. Mix well. You also want this sauce to be quite thick to add a level of creaminess to the chik’n salad because the tofu will absorb a lot of the liquid.
Fold your tofu into the sauce mixture and add your chopped veggies and grated garlic. Mix well. Adjust your seasonings to taste, add salt and black pepper. Let sit for 2 minutes for the flavors to absorb.
Toast your bread. Add vegan butter or cheese to the bread and bake until just melted.
Pile your Caribbean-style Chik’n salad on the bread. Feel free to add lettuce or extra veggies like cucumber or even roasted veg for an added layer of health and flavor.
Cut your sammie into halves or quarters and get to eating.
You’re welcome! Serve alongside a warm cup of tea or a bowl of light soup.
Try this sammie immediately. It will quickly become one of your favorites. Share it with a friend or family member that will love it, too.
Food can be fun, fast, and nutritious. Until we meet again, remember to enjoy it—even when you’re busy!
XOXO,
Mel
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