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a nice ciabatta square bread with the vegan chicken and a large ripe tomato slice on top in a nice blue plate

Easy Vegan Chicken Salad Recipe

Melissa Champagne
Savory baked tofu tossed in a creamy pickle mustard mayo makes the ultimate plant-based sandwich filling. High in protein, full of flavor, and ready in about 30 minutes—perfect for quick lunches, meal prep, or a cozy vegan comfort meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Course
Cuisine American, Plant-Based, Vegan
Servings 6
Calories 220 kcal

Equipment

  • Baking Sheet
  • Parchment Paper optional
  • grater
  • mixing bowl

Ingredients
  

  • 14 oz extra firm tofu 1 block
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • 1 tsp onion powder
  • 1 tsp sea salt Redmond

Sauce

  • ⅓ cup vegan mayo or cashew cream
  • 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

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, chili powder and salt.
  • 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, or dill, if desired.
  • Serve on toasted bagels, sandwich bread, or in lettuce cups for a lighter option with tomatoes and lettuce, as desired.

Notes

Use firm tofu for the best texture.
Chill the salad before serving to enhance the flavors.

Nutrition

Calories: 220kcalCarbohydrates: 6gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 928mgPotassium: 235mgFiber: 1gSugar: 2gVitamin A: 384IUVitamin C: 4mgCalcium: 54mgIron: 2mg
Keyword dairy free, easy meal prep, high protein salad, quick, tofu, vegan chicken salad
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