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Vegan “Chicken” Salad

  • Author: Brita Britnell
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Tofu Chicken Salad comes together with simple ingredients and makes for an amazing alternative to traditional chicken salad!


  • 1 block of firm or extra firm tofu (roughly 15 ounces), pressed*
  • 1/4 cup of sliced almonds
  • 1/2 cup of vegan mayonnaise
  • 1 tablespoon of dijon mustard
  • 2/3 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)
  • 1/2 teaspoon of almond extract (optional but SO GOOD!)
  • salt and pepper to taste


  1. 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.
  2. Add in the remaining ingredients and stir to combine.
  3. Serve on your favorite bread or eat as is! Store in an air tight container for up to 3 days.


*See my guide HERE on how to press tofu with or without a tofu press

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Lunch
  • Method: stirring
  • Cuisine: american

Keywords: vegan chicken salad, tofu salad, tofu chicken salad