Vegan "Chicken" Salad

A refreshing and satisfying plant-based salad made with protein-packed tofu, juicy grapes, and a creamy dressing, perfect for sandwiches or enjoyed on its own.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: Plant-Based, Vegan

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

1 block firm or extra firm tofu The protein-packed base of the salad.
1/2 cup vegan mayonnaise Adds creaminess and richness to the dressing.
1 tablespoon dijon mustard Provides a tangy kick to the mix.
1/2 teaspoon almond extract Optional but adds depth and flavor to the dressing.
2 tablespoons lemon juice Offers a zesty freshness that brightens the dish.
1 cup red grapes, halved Sweet pops of flavor that balance the savory elements.
1/2 cup sliced almonds Adds a nice crunch and nutty flavor.
1 stalk celery, chopped Contributes a satisfying crunch to the salad.
2 scallions green onions, chopped Provides a mild onion flavor that enhances overall taste.
1/4 cup parsley, chopped For freshness and a pop of color.
1/4 cup fresh dill, chopped Adds an aromatic herbaceous note.
to taste salt Essential for enhancing all the flavors.
to taste pepper Essential for enhancing all the flavors.

Method

Preparation

Prepare the tofu by crumbling the pressed block into chunks about the size of quarters.
Make the dressing by whisking together the vegan mayonnaise, dijon mustard, almond extract, and lemon juice.
Add in the crumbled tofu and remaining ingredients to the dressing and stir to combine.
Serve on your favorite bread or eat as is! Store in an airtight container for up to 3 days.

Notes

For best results, press the tofu before crumbling and use fresh ingredients. Allow the salad to chill in the fridge for at least an hour to deepen the flavors.