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Description
A high-protein vegan chicken salad made with shredded baked tofu seasoned to mimic chicken, mixed with a creamy dressing and fresh vegetables for a delicious plant-based twist on the classic sandwich filling.
Ingredients
- 1 (16-ounce) block super firm tofu, pressed and shredded (using a cheese grater)
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon nutritional yeast
- 1 teaspoon vegan chicken bouillon powder (or paste)
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup vegan mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons sweet pickle relish
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh minced dill
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery seed
- Salt and pepper to taste
- 2 stalks celery, finely diced
- 1/4 cup Vidalia onion, finely diced
- Optional: Black salt (Kala Namak) for an ‘eggy’ flavor
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the shredded tofu ‘chicken’: In a large mixing bowl, whisk together the olive oil, soy sauce, nutritional yeast, vegan chicken bouillon, poultry seasoning, garlic powder, and onion powder. Add the shredded tofu and toss until evenly coated. Spread the seasoned tofu in a single layer on the prepared baking sheet.
- Bake the tofu for 25-30 minutes, stirring once halfway through, until it is golden brown and slightly crispy, mimicking the texture of shredded chicken.
- While the tofu bakes, prepare the dressing: In a separate large bowl, whisk together the vegan mayonnaise, yellow mustard, sweet pickle relish, minced parsley, minced dill, Cajun seasoning, smoked paprika, garlic powder, onion powder, and celery seed until completely smooth.
- Add the finely diced celery and Vidalia onion to the dressing, stirring to combine.
- Once the shredded tofu is baked and slightly cooled, add it to the bowl with the dressing and vegetable mixture. Fold all ingredients together gently until everything is thoroughly coated. If desired, add a pinch of black salt for an authentic ‘eggy’ salad flavor.
- Taste and adjust seasonings as needed. Cover the salad and refrigerate for at least 2-3 hours to allow the flavors to meld and chill.
- Serve chilled on toasted bread, in lettuce cups, or with crackers. Garnish with an extra sprinkle of smoked paprika or fresh herbs if desired.
Notes
- Press the tofu for at least 15-20 minutes before shredding to remove excess water.
- Black salt (Kala Namak) adds a subtle eggy flavor, enhancing the ‘chicken salad’ illusion.
- This recipe is best made ahead and chilled for optimal flavor development.
- Store leftovers in an airtight container in the fridge for up to 4 days.