Inspired by the traditional Vietnamese chicken salad known as Gỏi Gà, this plant-based twist features savory tofu ‘chicken’, loads of crisp veggies, fresh herbs, and an umami-packed dressing. It’s light, vibrant, and loaded with flavor! 

Vegan Vietnamese Chicken Salad (Gỏi Gà)

My mom lives in Orange County, which just so happens to have the largest Vietnamese population in the U.S. Because of that, I’ve been fortunate enough to have access to so many incredible options for authentic and delicious Vietnamese food. One of my favorite dishes is Vietnamese chicken salad, or Gỏi Gà. I love that it hits every note – it’s spicy, tangy, sweet, herbaceous – and the textures are just as good as the flavors – crunchy, juicy, fresh, and satisfying all at once! Truly one of my top 5 MOST satisfying bites, and it’s perfect for meal prep or those hot summer days when you’re craving something light yet satisfying!

What is Gỏi Gà?

Gỏi gà is a traditional Vietnamese chicken salad known for its bright, punchy flavors and refreshing textures. Typically made with shredded poached chicken, cabbage, and fresh herbs like cilantro and mint, it’s dressed in a zesty, umami-forward dressing of lime juice, fish sauce, and sugar. It’s a dish that’s often served at celebrations, family gatherings, or as a light yet satisfying everyday meal in Vietnam.

This vegan version stays true to the spirit of gỏi gà – fresh, vibrant, and layered with texture and flavor – while swapping out the chicken for cshredded, oven-baked tofu. The tofu soaks up a savory marinade and crisps up beautifully, mimicking the tender chew of traditional chicken. Paired with a slightly-spicy/slightly-sweet and tangy dressing, and a generous handful of herbs, it’s a plant-based twist that honors the essence of the original!

Whether you grew up eating gỏi gà or you’re trying it for the first time, this version brings the same bold flavor and satisfying crunch you’d expect from the classic.

Why You’ll Love This Recipe:

✔ Bold and Herby Flavors: Thanks to fresh cabbage, carrots, Thai basil, and mint.
✔ Perfect for Potlucks and Gatherings: Light yet satisfying, and a total crowd-pleaser!
✔ Made with Affordable Ingredients: Tofu, cabbage, carrots, and pantry staples keep this recipe budget-friendly.
✔ Well-Rounded and Nutritious: Packed with plant-based protein, fiber, and healthy fats for a satisfying, balanced meal.
✔ Meal-Prep Friendly: Holds up well in the fridge for 2 to 3 days, or store the dressing separate and just toss 5 to 10 minutes before serving.

Tips and FAQs

• Use super firm tofu: It’s easiest to shred and crisps up beautifully in the oven! You can also use extra firm or firm tofu, just make sure to press it for at least 30 minutes before shredding it.
• Don’t skip the herbs: Thai basil, cilantro, and mint are key to that fresh, authentic flavor!
• Let it sit: After dressing the salad, let it rest for 5 to 10 minutes. It helps the cabbage soften slightly and soak up all that umami-packed flavor!
• Customize the heat: Add more or less red chili depending on your spice preference.
• Want to prep ahead? Store the prepare tofu ‘chicken’, dressing and salad separately, then toss right before serving.

Can I make this vegan Vietnamese Chicken Salad ahead of time?

Yes! Store the prepared tofu ‘chicken’, salad and dressing covered separately in the fridge for up to 3 days. Toss 5 to 10 minutes before serving.

What can I use instead of vegan fish sauce?

I can typically find vegan or vegetarian (which is often times actually vegan) fish sauce at my local Asian market, but if you’re unable to access it, you can try your local grocery stores (sometimes my stores carry this brand!), or online. You can also sub with Yondu Seasoning Sauce, soy sauce, tamari, or coconut aminos, but it will be less punchy and “fishy” in flavor (although still DELICIOUS). Add about 1/4 teaspoon of MSG if you want that extra umami.

Is this vegan Vietnamese Chicken Salad gluten-free?

Yes! Just use tamari instead of soy sauce.

A Salad That Satisfies Every. Single. Time.

Whether you’re serving it as a light lunch, a dinner party starter, or prepping meals for the week, this vegan Vietnamese Chicken Salad (gỏi gà) delivers bold flavor and texture in every bite. Don’t forget the peanuts and fried shallots – they take it over the top!

If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Vegan Vietnamese Chicken Salad (Gỏi Gà)

Ashley

Inspired by the traditional Vietnamese chicken salad known as gỏi gà, this plant-based twist features savory tofu ‘chicken’, loads of crisp veggies, and a tangy, umami-packed dressing. It’s light, vibrant, and packed with flavor!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep, Salad

Cuisine Vietnamese-Inspired

Servings 4

Ingredients

  

1x2x3x

For the Shredded Tofu ‘Chicken’:

• 2 tablespoons olive oil
• 2 tablespoon low-sodium soy sauce
• 1 teaspoon vegan chicken bouillon powder or paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ¼ teaspoon white pepper, optional
• 1 16- ounce super firm tofu, shredded with a cheese grater

For the Dressing:

• 3 tablespoons fresh lime juice
• 2 tablespoons vegan fish sauce
• 2 tablespoons agave
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 garlic clove, minced
• 1 red chili, minced
• 2 tablespoons water

For the Salad:

• 6 cups shredded cabbage
• 1 small red onion, thinly sliced
• 2 large carrots,, shredded
• 1 cup chopped cilantro
• ¼ cup fresh chopped Thai basil
• ¼ cup fresh chopped mint
• ½ cup roasted peanuts, crushed
• ½ cup fried shallots
• Fresh lime wedges, for serving, optional

Instructions

 

• Preheat oven to 400°F.
• To make the shredded tofu chicken, place the oil, soy sauce, bouillon powder, garlic powder, onion powder, and white pepper in a large bowl and mix to combine.
• Add the shredded tofu to the bowl, tossing to coat.
• Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, tossing halfway through.
• Remove from the oven and set aside.
• Meanwhile, prepare the dressing. In a small bowl or jar, whisk together the lime juice, vegan fish sauce, agave, rice vinegar, soy sauce, garlic, chili and water. Taste and adjust seasonings, if desired. Set aside.
• Next, assemble the salad. Place the cabbage, onion, carrots, cilantro, basil, mint, and tofu in a large bowl, tossing to combine.
• Pour in the dressing, tossing once more to ensure the veggies are thoroughly coated.
• Set aside for 5 to 10 minutes for the flavors to meld.
• Right before serving, toss once more, and garnish with roasted peanuts and fried shallots. Serve with fresh lime wedges and enjoy!

Video

Keyword cabbage salad with tofu, easy vegan vietnamese salad, plant-based vietnamese salad, tofu chicken salad, vegan goi ga recipe, vegan vietnamese chicken salad, vegan vietnamese recipes, vietnamese tofu salad, vietnamese-inspired recipe

Tried this recipe?Let us know how it was!