To follow up with this morning’s story Mobile Cuisine Magazine would like to share with you a vegan style chicken salad. We would like to thank Stanley Chase III for submitting this recipe for your use, and hope you enjoy it.


  • Food Processor
  • Large Mixing Bowl
  • Smoker (you don’t have to smoke the tofu, but it really adds to the overall flavor)


  • 1/4 lb Shitake Mushrooms
  • 1 Brick of Extra Firm Tofu (Preferably Fresh Tofu Inc. or Westsoy Tofu sold at most Whole Foods)
  • 1 Can of Garbanzo Beans
  • 1 Medium Yellow Onion (diced)
  • 1/2 Cup Dill Pickles (diced)
  • 1 Tablespoon Garlic (minced)
  • 3 Tablespoons Yellow Mustard
  • 3/4 Cup FYH Veganiase
  • 4 Tablespoons of Old Bay Seasoning
  • 1 Tablespoons Salt & Pepper
  • 2 Tablespoons of Earth Balance Butter
  • Soy Sauce for sauteing


I do this all in stages, being there’s a lot of food processing that goes on.

First get your mixing bowl out and once something is done, just throw it in.  If you are going to smoke the tofu, start that first, it takes about 30 minutes.

Pulse the garbanzo beans until they are shredded.  You don’t want it to be mushy or anything like hummus.  You want it to resemble tuna or chicken a little.  Empty into the bowl.

Clean and slice the shitake mushrooms and sauté them in 1 tablespoon of Earth Balance.  When they are cooked, add a few splashes of soy sauce.  Throw them in the food processor, and again, just pulse a few times until they are well chopped but not too much.  Toss them in the mixing bowl.

Dice the onions and pickles small and throw them into the bowl.

When the tofu is done smoking, cut them in to squares and saute in 1 Tbls of Earth Balance until browned.  Splash soy sauce over the tops of them until they are thoroughly covered.  Put them in the food processor and last time, just pulse until chopped to the consistency of diced chicken.  Throw them in the bowl.

Add the spices and veganaise/yellow mustard.  Chill for at least an hour.  Serve with crackers, pita bread or squared wheat bread.

We hope you enjoy this recipe as it gives you another healthy menu option for Meatless Monday.