Vegan "Chicken" Salad
This Tofu Chicken Salad comes together with simple ingredients and makes for an amazing alternative to traditional chicken salad!
Servings: 4 servings
Ingredients
- 1 block of firm or extra firm tofu roughly 15 ounces, pressed*
- ¼ cup of sliced almonds
- ½ cup of vegan mayonnaise
- 1 tablespoon of dijon mustard
- ⅔ cup of California red grapes halved
- 2 stalks of celery diced
- 2 green onions sliced
- 2 tablespoons of parsley chopped
- 1 tablespoon of fresh dill chopped (can dub for dried)
- Juice from 1/2 of a lemon about 1 1/2 tablespoons
- ½ teaspoon of almond extract optional but SO GOOD!
- 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.
- Add in the remaining ingredients and stir to combine.
- Serve on your favorite bread or eat as is! Store in an air tight container for up to 3 days.
Notes
*See my guide HERE on how to press tofu with or without a tofu press
