Vegan Gochujang Chicken Salad
Ingredients
- 4 cups chopped jackfruit or cubed tofu or 2 cups of each
- 2 tsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
Dressing
- 1/2 cup Vegan Mayo or unsweetened vegan yogurt
- 1 - 2 Tbsp gochujang I like 2 better!
- 1 Tbsp lime juice
- 1/4 cup chopped green onions
- 1/4 cup diced cucumber
- 1/4 cup chopped kimchi
- 1 Tbsp agave or maple syrup
- 4 cloves minced garlic
- 1 tsp minced ginger
- 2 tsp Rice Vinegar
- 1 tsp sesame oil
- 1 Tbsp gochugaru
- Salt & pepper to taste
Instructions
- Drain and wash off jackfruit. Chop up to your desired consistency. If using tofu, cube it up into bite size chunks. You can tear them in half or just tear off chunks from the block for a rougher texture.
- In a skillet over medium heat and a little oil, cook the jackfruit or tofu for about 6-8 minutes. Season with the nutritional yeast, garlic powder, onion powder, salt and pepper to taste, and anything else you might want. Remove from the heat and let cool completely.
- To prepare the cucumber, scoop out the guts and seeds. Then dice into desired sized chunks. Add to a strainer and sprinkle with salt and sugar and let rest for 20 minutes. This will help draw out the moisture. Then pat them dry.
- For the kimchi, pat it dry with a paper towel and then chop it up.
- Combine all the ingredients for the dressing. Season to taste! Add more of anything you like!
- Then combine the dressing with the tofu or jackfruit. Season to taste again! Refrigerate for 30 minutes if you can, but enjoy on a sandwich, with some lettuce or crackers, or just eat it with a spoon!
Tried this recipe?Let us know how it was!