Chunks of bursting-with-flavor "chicken" seitan covered in creamy, low-fat dressing with dill. Mixed together with crunchy celery, spring onions and plump cherry tomatoes. This is the ultimate vegan "chicken" salad. Makes a perfect light lunch with only 4.25 grams of fat. The flavor combinations make it perfect in-between homemade pumpernickel bread or on a bed of your favorite greens.
First prepare the "chicken" seitan. Go here for the recipe .
For the dressing: place almonds, tofu, vinegar, salt, sugar, almond milk, onion and garlic powder and corn starch into a immersion or hand blender cup and blend with the immersion blender until smooth and creamy. Last put the black pepper and dill in and stir with a spoon. Place into a small sauce pan, on medium heat, stirring constantly, cook until it just starts to thicken. Don't overheat it or it will become too thick.
In a large mixing bowl place tomatoes, celery and green onions. Chop the seitan loaf into 1/2 inch cubes and place that into the mixing bowl, along with the dressing. Stir together and it's ready to serve in-between bread as a sandwich or as a salad on your favorite greens.