Unfussy Vegan Chicken Salad for the Table

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 old-style 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 only as good as the original, almond extract + grapes and all. This dish is packed with whole foods and overall only straightforward to make!

Ps- I think you should also try my chickpea tuna salad:)

Why You’ll Love This dish

• 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 truly it
• Reliable 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 truly-firm tofu and it turned out great!
• Vegan mayonnaise – the base of the dressing; use your go-to 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 reliable pop of sweetness. Genuinely 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 method. 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

Only 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:)

1. Start by prepping the tofu. A regular here especially-firm tofu in this dish 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.
2. In a small bowl or measuring cup, whisk together the dressing ingredients: vegan mayo, mustard, almond extract, and lemon juice.
3. Add the remaining ingredients to the bowl with the tofu, drizzle on the dressing, and give it a good stir.
4. 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