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5 from 1 vote

Vegan Chicken Salad

This chicken salad could not get more simple. Throwing together this quick tofu-based salad will take you right to your favorite deli-- except it's all vegan!
Prep Time30 mins
Cook Time30 mins
Course: Salad
Servings: 4


  • Baking sheet
  • large mixing bowl


To Prepare The Crispy Tofu

  • 1 block extra-firm tofu frozen, thawed, & pressed to remove liquid
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil extra virgin
  • 1 ½ tablespoons cornstarch
  • ¼ teaspoon garlic powder
  • ¼ teaspoons onion powder
  • salt and pepper to taste

To Prepare The Vegan Chicken Salad

  • 2 stalks celery (approximately 1/2 cup) chopped small
  • cup vegan mayonnaise
  • 2 teaspoons dijon mustard
  • ½ tablespoon lemon juice
  • ¼ teaspoon dried dill
  • salt and pepper to taste


Making The Crispy Tofu

  • Once your tofu has thawed, press it to remove additional liquid. You can do this using a tofu press, or you can wrap your tofu in a dishtowel and place a heavy pan or canned goods on top of it.
  • Preheat your oven to 400°
  • Tear up tofu into chunks and place into a mixing bowl.
  • Add soy sauce and olive oil to the tofu and stir until evenly distributed.
  • Mix in the cornstarch, garlic powder, onion powder, salt, and pepper.
  • Transfer the coated tofu to a parchment lined baking sheet and bake for 25-30 minutes, gently stirring the tofu halfway through baking.
  • Set aside the tofu to cool. It does not need to cool completely, but allow it to cool slightly before mixing in the rest of the salad ingredients.

Assembling The Vegan Chicken Salad

  • Transfer the tofu back into a mixing bowl and add all of the remaining ingredients to the bowl. Stir until thoroughly combined..
  • Taste and adjust seasonings as needed. Serve as a side or on your favorite soft sandwich rolls.


Thank you to A Family Feast for the Willow Tree Chicken Salad inspiration!