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wrap filled with vegan chicken salad, lettuce, and tomato

Vegan Chick'n Salad (with Shredded Tofu)

A plant-based spin on classic chicken salad with crispy shredded tofu and crunchy celery in a creamy dressing. Great for wraps, sandwiches, or crackers!
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Servings: 4
Author: Sarah Sullivan

Equipment

  • box grater
  • nonstick skillet

Ingredients

  • 1 (16 oz) block super-firm tofu shredded on a box grater
  • 1 tablespoon vegetable oil
  • 1/2 cup vegan mayo
  • 1/4 cup unsweetened nondairy yogurt or use extra mayo
  • 1-2 tablespoons fresh lemon juice to preference
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chick'n-style veggie bouillon paste optional, but very tasty!
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • 2-3 ribs celery finely diced
  • 1/4 cup sliced green onions or diced red onion
  • 2-3 tablespoons chopped fresh dill or parsley
  • salt and pepper to taste

Waldorf Variation

  • 1/3 cup diced apple I like Fuji or Granny Smith
  • 1/3 cup halved seedless grapes
  • 1/3 cup toasted walnuts or pecans chopped

Curried Variation

  • 1-2 tablespoons salt-free curry powder to taste
  • 1/4 cup raisins
  • 2 tablespoons mango chutney or apricot preserves
  • 1/3 cup toasted sliced almonds or roasted cashews

Instructions

  • Brown the tofu: Heat the oil in a nonstick skillet over medium-high heat. When the oil shimmers, add in the shredded tofu and spread it out in an even layer. Allow to cook for 3-5 minutes undisturbed, until the bottom is golden-brown. Give the tofu a toss and continue to pan-fry, stirring occasionally, for another 8-12 minutes, or until evenly golden brown. Pan-fry more or less depending on how chewy you want it to be. Set aside to cool while you prep your remaining ingredients.
  • Mix the dressing: To a large mixing bowl, add vegan mayo, nondairy yogurt, fresh lemon juice, Dijon mustard, bouillon paste, onion and garlic powder, nutritional yeast, celery, chopped dill, salt and pepper. Stir to combine. If you're adding bouillon paste, make sure it's dissolved into the dressing.
  • Mix the salad: Fold in the browned tofu to coat with the dressing. If you're making the Waldorf or curried variation, stir in those add-ins as well. Then taste and add more salt, pepper, and fresh lemon juice if desired. Enjoy right away, or let it chill for about 30 minutes to give the tofu to absorb some of the dressing.
  • Storage: Tofu chick'n salad keeps well in the fridge in an airtight container for up to 5 days. It can shed a little moisture especially if adding fresh apple, so give it a quick stir before enjoying.

Notes

Extra-firm tofu: If using extra-firm tofu, press it under a heavy weight for 15-20 minutes, and considering using 1 1/2 blocks to account for volume lost during pressing/cooking.
Pan selection: Use a large nonstick skillet or a well-seasoned cast iron pan.
Bouillon paste substitutions: If you don't have a "no chicken" style bouillon paste, you can sub with a teaspoon of white miso paste, powdered veggie bouillon, or an extra splash of soy sauce.
Oil-free option: You can dry-fry the shredded tofu without oil, but make sure to use a high-quality nonstick pan. Keep a close eye on the tofu as it may brown faster without oil to buffer the heat.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.