• 1 8 oz block of extra firm organic tofu
• Oil for deep frying
• Tamari soy sauce
• Poultry seasoning, or rosemary
• Finely diced celery
• A generous heap of mayonaise (tofu mayonnaise)
• Sliveredalmonds (optional)

Directions

1. Slice the tofu into 4 long sheets and put on a surface lined with paper towels to dry.
2. Deep fry the tofu layers in oil until lightly browned and remove to the paper towels.
3. Wait about 5 minutes, then fry them again at 425°F.
4. You MUST twice fry the tofu or you won't get a crispy crust.
5. When tofu is crispy, drain on towels then randomly carve shards out of the tofu slices and place in a bowl.
6. Add a few drops of tamari, the seasonings, the chopped celery, slivered almonds, and the nayonaise.
7. Stuff a pita pocket(whole wheat please!) With lettuce, sprouts and a bunch of the chicken salad.
8. It's refrigerator safe for several days.