Vegan "Chicken" Salad
This Vegan Chicken Salad recipe comes together in just 10 minutes with hearty chunks of tofu, creamy vegan mayo, grapes, fresh herbs, and a secret ingredient that takes it to the next level. It's the perfect easy lunch or meal prep recipe!
Servings: 4 servings
Ingredients
- 1 block firm or extra firm tofu roughly 15 ounces, pressed*
- ½ cup vegan mayonnaise
- 1 tablespoon dijon mustard
- ½ teaspoon almond extract optional but SO GOOD!
- Juice from 1/2 of a lemon about 1 1/2 tablespoons
- ⅔ cup red grapes halved
- ¼ cup sliced almonds
- 2 stalks of celery diced
- 2 green onions sliced
- 2 tablespoons parsley chopped
- 1 tablespoon fresh dill chopped (can dub for dried)
- salt and pepper to taste
Instructions
- Into a large bowl, crumble you pressed block of tofu into chunks about the size of quarters. Really any size will work here so go with what you'd prefer for your salad.
- Make the dressing by whisking together the mayo, mustard, almond extract, and lemon juice.
- Add in the remaining ingredients and stir to combine. Drizzle on the dressing and stir to coat everything.
- Serve on your favorite bread or eat as is! Store in an air tight container for up to 3 days.
Video
Notes
*See my guide HERE on how to press tofu with or without a tofu press
Storage - Store in an airtight container in the fridge for up to 3 days. Give it a good stir before serving since the dressing can settle. Not recommended for freezing.
Nutrition
Calories: 321kcal | Carbohydrates: 11g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 209mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 264IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 2mg
