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If you’ve been sleeping on tofu as a chicken swap, this Vegan Chicken Salad recipe is about to change everything! It’s creamy, loaded with fresh herbs, has the perfect crunch from celery and almonds. And the whole thing comes together in 10 minutes!
If you love tofu recipes, you need to check out our Crispy Orange Tofu as well as our Simple Tofu Salad and our viral Air Fryer Tofu!
A 10 minute recipe you’ll be making on repeat!
Growing up, my grandmother made traditional chicken salad on a REGULAR basis. I loved it so much but after giving up meat, I wanted to make a vegan version that was just as good as the original, almond extract + grapes and all. This recipe is packed with whole foods and overall just so simple to make!
Ps- I think you should also try my chickpea tuna salad :)
Why You’ll Love This Recipe
- It’s a legit chicken salad dupe – the texture of firm tofu chunks is shockingly similar to chunked chicken, and the dressing ties everything together perfectly
- Packed with plant-based protein – tofu brings a serious protein punch, making this way more satisfying than your average salad
- Ready in 10 minutes – press your tofu, tear it into chunks, toss everything together and that’s literally it
- Perfect for meal prep – it keeps in the fridge for up to 3 days and tastes even better the next day as the flavors meld
Ingredients needed
The ingredients for this faux chicken salad recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Firm or extra firm tofu – don’t sub soft tofu here; it’ll fall apart and turn mushy. I’ve also made this with super-firm tofu and it turned out great!
- Vegan mayonnaise – the base of the dressing; use your favorite brand. Regular mayo is also fine if you’re not vegan.
- Dijon mustard – adds a subtle tang that balances the creaminess
- Red grapes – halved; they add the perfect pop of sweetness. Really any grapes work here OR you can leave them out completely.
- Celery -for crunch and freshness! I use 2 celery stalks but you can use more or less as desired.
- Green onion – green onions offer a mild, bright flavor throughout. I also love using red onion in this recipe. Both are great!
- Fresh parsley – adds color and freshness
- Fresh dill – you can sub dried in a pinch, but fresh is worth it
- Lemon juice – brightens everything up. I prefer fresh lemon juice but use what you have.
- Almond extract – the secret ingredient; trust the process! However, you COULD leave it out as desired.
- Sliced almonds – optional but highly recommended for texture
- Salt and black pepper
- Other mix in options – bell pepper, sunflower seeds, garlic powder for flavor, dill pickles
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Start by prepping the tofu. I love super-firm tofu in this recipe but if you’re using firm or extra-firm, I suggest pressing the tofu first. Then tear it into bite-sized pieces and place in a large bowl.
- In a small bowl or measuring cup, whisk together the dressing ingredients: vegan mayo, mustard, almond extract, and lemon juice.
- Add the remaining ingredients to the bowl with the tofu, drizzle on the dressing, and give it a good stir.
- Serve on a bed of lettuce or between 2 slices of bread. Enjoy!
Recipe Tips
- Press your tofu well. The drier your tofu, the better it absorbs the dressing. Even 15–20 minutes under a heavy pan makes a difference. I have a guide on pressing tofu here!
- Don’t skip the almond extract. It sounds weird, I know, but it adds a subtle depth that makes this taste restaurant-level good. Start with ½ tsp; you can always add more.
- Tear, don’t cut. Ripping the tofu into rough chunks gives you more irregular edges that hold onto the dressing better than uniform cubes.
- Customize it. Shredded carrots, dried cranberries, or chopped apples all work great as mix-ins. Use this as your base and riff from there.
- Let it chill. If you have time, let the salad sit in the fridge for 30 minutes before serving. The flavors get even better.
Frequently Asked Questions
Chickpeas are a great swap if you’re not a tofu fan – they give a similar heartiness. Canned white beans also work well.
It’s surprisingly close! The firm tofu has a similar chewy, dense texture to chunked chicken, and the creamy dressing with herbs brings all the classic flavor.
Yes! It keeps in the fridge for up to 3 days in an airtight container. Great for meal prep.
Vegan “Chicken” Salad
Video
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so tasty! I missed chicken salad so much and this hits the spot for sure. I added grapes instead of raisins and I also added some Trader Joe’s “chickenless seasoning” for a little extra flavor and color.