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Healthy Dinner: Best Ever Vegan Chicken Salad

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Healthy Dinner: Best Ever Vegan Chicken Salad
A few weeks ago I had the most delicious “Blacked Vegan ‘Chicken’ Salad” at my local Whole Foods. It reminded me how much I really like chicken salad–which, of course, I haven’t had in years, even in vegan form. So I set out to make my own version–and it turned out so incredibly delicious! In fact, I think my version is even better, because instead of processed vegan chicken I use tofu, which I feel better about eating more often.
It’s so good I had to really struggle to not eat the whole thing (which is, you know, a whole block of tofu, so a lot of food). (But, so good!!) The blackened, seasoned baked tofu, chewy and crispy, marries perfectly with the coleslaw of cabbage and carrots in creamy, tangy, sweet dressing, and raisins. I highly recommend you make double so you can have some leftovers. 🙂

Best Ever Vegan Chicken Salad

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Prep Time: 30 minutes
Cook time: 45 minutes
Total time: 01 hour and 15 minutes
Yield: 2-4 servings
Ingredients
  • 1 block extra firm tofu
  • 2 tbsp soy sauce
  • 1 tbsp canola oil
  • 1 tbsp balsamic vinegar
  • 1/8 tsp onion powder
  • 1 cup grated carrots
  • 1 cup grated or shredded red cabbage
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tsp fresh lemon juice
  • 1 tbsp agave
  • 2 tsp Dijon mustard
  • 1/4 tsp dried basil
  • 2 tbsp fresh chopped parsley or dill
  • 1/4 cup raisins

Directions

1. Drain the tofu and pat with a paper towel. Gently press down on the block, squeezing the water out as much as possible. You might need two paper towels–which feels a little wasteful, but I compost them. 🙂 Cut tofu into 1/2 – 3/4″ cubes.
2. In a large bowl, mix together soy sauce, canola oil, balsamic, onion powder, and plenty of fresh black pepper. Add tofu cubes and gently mix. Set aside to marinade for 30 minutes, flipping once in the middle.
3. Heat oven to 400* F. Lay a sheet of foil over a baking sheet.
4. Add marinaded tofu as a single layer and bake for 45 minutes, turning once half way through.
5. In the meantime, shred or grate the carrots and cabbage. Put them in a large bowl.
6. In a small bowl, whisk together tahini, lemon juice, water, basil, agave, and mustard. Set aside.
7. When the tofu is done, combine tofu, veggies, the dressing, raisins, and fresh parsley or dill. Toss to combine. Serve at room temperature or cooler, topped with more fresh herbs if desired.

More vegan salad recipes: Roasted Brussels Sprouts Acorn Squash Salad

Creamy Za’atar Dressing

Turkish Spinach with Dill (Ispanak)

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Juhea Kim
Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.
Juhea Kim

@peacedumpling

Peaceful, Inspired Living. Our goal is to spread peace, in body, mind, and soul. Editor-in-chief Juhea Kim. #vegan #wellness #naturalbeauty #yoga #fitness
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  • Zoë DeVito

    This looks delicious! I’m going to make it for dinner tonight.

    • Juhea Kim

      zoe–you won’t regret it. 😉

      • Zoë DeVito

        I had this last night. So awesome!! I didn’t have cabbage or carrots so I served it with roasted broccoli. I am definitely going to make this often!

        • Juhea Kim

          yay!! 😀 i’m so glad you liked it!

  • This dish looks perfect for a chilly evening when you need something extra comforting 🙂 Can’t wait to try it!

    • Juhea Kim

      i’m such a comfort food lover, hehe. this will definitely give you that oh-so-happy glow!

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