by This No-Cook 10 Minute Tofu “Chicken” Salad is the perfect no-cook vegan sandwich filling or to serve with crackers. It’s super simple to make with cubed extra firm tofu as the base and is bursting with creamy, crunchy fresh dill flavor! Serve this up as an easy vegan lunch or snack the whole family will love.
This tofu “chicken” salad is here to prove two things: tofu isn’t boring, and lunch doesn’t have to be complicated.
And you should trust me on this one, because as a Registered Dietitian, I’ve shared hundreds of delicious, healthy and easy tofu recipes over the years here and in my cookbook!
It’s surprisingly similar to your classic chicken salad recipe, with that creamy texture from the vegan mayo and crunch from the celery and dill pickles, with a bright and tangy flavor from the lemon juice and fresh dill.
Your High-Protein Lunch Awaits
Oh, and did I mention that this plant-based chicken salad has over xyz grams of protein per serving?! Just like my 30-Minute High Protein Vegan White Chicken Chili, this will help you to stay fuller for longer throughout your day!
If you’re as obsessed with fast, easy and delicious no-cook lunches as I am, you need to try my 15-Minute Cucumber Dill Healthy Bean Salad next! It’s light, crunchy and is absoutely bursting with flavor!
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Toast, Lettuce Boats or Crackers, You Choose!
One of the best parts about this no-cook vegan lunch? You can choose the way you serve it!
I’ve tested it on my delicious homemade sourdough bread, in a wrap, as a dip for crackers, or even in lettuce boats, and all four are amazing; you really can’t go wrong!
Some Expert-Level Testing Tips!
Okay, I’ve tested this recipe a few times to make sure it’s juuuuuuust right, and here’s what I learned!
- Cubing the tofu into small, 1/2 inch cubes gives the best balance of flavor and texture, in my opinion, but I’ve also tested out shredding this vegan chicken salad and it’s still delicious that way, too!
- Using extra-firm tofu is absolutely key. When I was recipe testing, medium tofu was way too soft and wet, so it didn’t soak up any of the flavor of the tofu salad mix-ins.
- While you definitely don’t need to press the tofu ahead of chopping and mixing in other ingredients, I like to give the tofu a pat and quick squeeze with a paper towel before I chop it, just to get some of the extra liquid out so it soaks up more of the seasonings!
Chopped Vegan Chicken Salad, Here We Come!
No-Cook 10 Minute Tofu “Chicken” Salad
Ingredients
- 1 package extra firm tofu, diced
- 3 tbsp vegan mayo
- 2 large dill pickles, diced
- 3 ribs of celery, diced
- 1/4 small red onion, diced
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1/4 cup chopped fresh dill
- 1/2 lemon, juiced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Optional
- Whole wheat bread
- Crackers
- Wraps
- Lettuce boats
Equipment
Instructions
- Add all of the ingredients to a large bowl and stir until well combined. Serve in a sandwich, with crackers, in a wrap or lettuce boats!
