Vegan Chicken Salad

Great plant-based alternatives for anyone who craves a chicken salad sandwich since going vegan.

Course Appetizer, Basics

Cuisine American

Keyword easy plant based meal prep, easy vegan meal prep, plant based chicken salad, plant based meal prep, plant based meat alternative, plant based sandwich filling, tofu recipes, vegan chicken salad, vegan meal prep, vegan meat alternative, vegan sandwich filling

Prep Time 15

Cook Time 30

Total Time 35

Servings

Calories 220

Author carleigh

Equipment

Baking Sheet
Parchment Paper
Cheese grater
Cutting board
Sharp knife
Large mixing bowl

Ingredients

14 oz extra firm tofu 1 block
cooking spray avocado or olive oil
1 tsp garlic powder
½ tsp paprika
1 tsp onion powder
½ tsp salt
½ tsp black pepper

For the salad base

⅓ cup vegan mayo (I use Chosen Food's Avocado Oil Mayo) or unsweetened plant-based yogurt
1 tbsp grainy mustard
1 tbsp pickle juice more to taste if needed
1 stalk celery finely chopped
2 green onions thinly sliced
2 tbsp red onion finely minced
¼ cup dill pickles finely chopped
¼ cup fresh dill finely chopped
freshly cracked black pepper to taste

To serve

Bagel, sandwich bread, or lettuce wraps
Sliced tomatoes, cucumber, lettuc optional

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat the tofu dry with a clean towel (no need to press), then use a box grater to grate it into a large bowl. Spray lightly with oil and toss with garlic powder, onion powder, paprika, salt, and pepper.
Spread the grated tofu evenly on the prepared baking sheet and bake for 25–30 minutes, stirring once halfway through, until golden and lightly crispy.
While the tofu bakes, prepare the salad base. In a large bowl, combine the mayo, grainy mustard, pickle juice, celery, green onion, red onion, dill pickles, and fresh dill. Stir well.
Once the tofu is baked and slightly cooled, fold it into the dressing until well combined. Adjust seasoning with more pickle juice, dill, or black pepper if desired.
Serve on toasted bagels, sandwich bread, or in lettuce cups for a lighter option with tomatoes and lettuce, as desired.

Video

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A post shared by Carleigh Bodrug (@plantyou)

Notes

If you have a soy allergy, I suggest looking into pumpkin seed tofu or a seitan substitute.

Use unsweetened yogurt for a light, creamy base if you have allergies or preferences that stop you from using vegan mayo. It is often more accessible in stores, too.

Every family has a different chicken salad recipe. Feel free to modify this recipe to recreate a family favorite.

Stuff into pita, wrap in tortillas, or spoon onto crackers for an easy snack - so many ways to use this vegan chicken salad filling aside from sandwiches.

Nutrition