Vegan Bang Bang Chicken Salad

For the Shredded Tofu ‘Chicken'

• 2 tablespoons olive oil
• 2 tablespoon low-sodium soy sauce
• 1 teaspoon vegan chicken bouillon powder or paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ¼ teaspoon white pepper, (optional)
• 1 16- ounce super firm tofu, (shredded with a cheese grater)

For the Dressing

• 1/3 cup vegan mayonnaise
• 2 tablespoons chili oil crisp
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1-2 teaspoons maple syrup or agave

For the Salad

• 4 cups shredded romaine lettuce
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 small red bell pepper, (thinly sliced)
• 1 small red onion, (thinly sliced)
• 2 green onions, (thinly sliced)
• ¼ cup fresh cilantro, (roughly chopped, plus more for garnish)
• Optional: (crispy wonton strips, toasted sesame seeds or crushed peanuts for garnish)

1. 1

   Preheat oven to 400°F.

2. 2

   To make the shredded tofu chicken, place the oil, soy sauce, bouillon powder, garlic powder, onion powder, and white pepper in a large bowl and mix to combine.

3. 3

   Add the shredded tofu to the bowl, tossing to coat.

4. 4

   Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, tossing halfway through.

5. 5

   Remove from the oven and set aside.

6. 6

   Meanwhile, prepare the dressing. In a small bowl or jar, whisk together the dressing ingredients and set aside.

7. 7

   Next, assemble the salad. Place the lettuce, cabbage, carrots, cucumber, bell pepper, green onion, and ½ cup cilantro in a large bowl and toss to combine.

8. 8

   Pour in the dressing and the reserved tofu, tossing once more to ensure everything is thoroughly coated.

9. 9

   Set aside for 5 to 10 minutes for the flavors to meld.

10. 10

    Right before serving, toss once more, and garnish with crispy wonton strips and cilantro. Enjoy!