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Bowl of tofu chicken salad with crackers to the side and a spoon in the bowl.
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No-Cook 10 Minute Tofu "Chicken" Salad

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 dill flavor! Serve this up as an easy vegan lunch or snack the whole family will love.
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword 10 Minute Recipe, High-protein vegan salad, no-cook vegan lunch, plant-based chicken salad, tofu salad recipe, vegan chicken salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 400kcal
Author Lauren McNeill, RD

Equipment

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

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!

Notes

Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days. 

Nutrition

Calories: 400kcal | Carbohydrates: 13g | Protein: 30g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Sodium: 1800mg | Potassium: 620mg | Fiber: 6g | Sugar: 4g | Calcium: 250mg | Iron: 4mg
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