1 pound firm water packed tofu -- frozen, thawed, drained and gently pressed
1 quart water
2 tablespoons vegetarian 'chicken' bouillon powder
1/2 teaspoon sugar or equivalent
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 tablespoon corn oil
1/4 teaspoon garlic granules or powder

Cut tofu into nugget-sized pieces. Put all other ingredients into a saucepan. Bring to boil. Add tofu. When broth comes to a boil again, turn down to medium simmer. Simmer for 30 minutes, stirring occasionally. Put tofu and broth into a covered container, and let cool in fridge. Store tofu Chicken in fridge, covered with the broth. Use in recipes calling for cooked chicken.

Tofu 'Chicken' Salad

Mix desired amount of tofu 'Chicken', crumbled, with diced celery, diced green and/or red bell pepper, pickle relish, olives and vegan mayo. Serve in sandwiches, with crackers, stuffed into hollowed-out tomatoes or on lettuce.

Tofu 'Chicken' Nuggets

Tofu 'chicken' pieces, drained
1/4 cup soymilk or other nondairy milk
2 tablespoons flour
Seasoned crumbs (breadcrumbs, cornflake crumbs, etc)
Oil for frying

Mix flour and soymilk. Dry tofu "chicken" pieces with paper towels and coat with flour paste. Roll in crumbs. Chill for 1/2 hour. Heat oil for frying. Fry nuggets until golden brown. Serve with a dipping sauce.

Maple-Mustard Sauce

1/4 cup prepared mustard, sweetened to taste with maple syrup.