February 19, 2026
Southern-Style Vegan ‘Chicken’ Salad (with Shredded Tofu)
This Southern-Style Vegan ‘Chicken’ Salad is inspired by the creamy, deli-style chicken salads I used to enjoy! It’s everything I love — smokey, rich, crunchy, and that signature eggy flavor that ties it all together!
Table of Contents
what is southern-style chicken salad? why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsSouthern-Style Vegan ‘Chicken’ Salad
If you’re anything like me, and constantly craving the creamy, crunchy bite of a deli Southern-style chicken salad, but want a plant-based version, then this recipe is for you! This Southern-Style Vegan ‘Chicken’ Salad delivers all the textures and flavors yo know and love about a classic deli-style chicken salad. The secret? Two textures of tofu: shredded tofu seasoned and baked to a golden crisp that mimics shredded chicken, and finely diced tofu that adds that boiled egg white texture. Paired with a creamy, tangy dressing spiced with Cajun seasoning, smoked paprika, and a pinch of black salt (Kala Namak) for that unmistakable “egg‑y” flavor, this salad is perfect for summer cookouts, potlucks, or a quick weekday lunch!
What is Southern-Style Chicken Salad?
Southern-style chicken salad is a classic comfort dish that originated in the American South, especially in states such as Georgia, Alabama, Mississippi, and Louisiana. It grew out of the region’s tradition of cold‑served salads that could be prepared ahead of time and kept cool in the warm climate. Traditionally it consists of cooked chicken (usually shredded or diced) tossed with a rich mayonnaise‑based dressing flavored with yellow mustard, sweet pickle relish, and a blend of Southern spices such as Cajun seasoning and smoked paprika. Crunchy additions like celery, onions, and fresh herbs (parsley or dill) give texture, while the creamy, tangy sauce provides the hallmark Southern flavor profile that is both smoky and subtly sweet.
While the origins of chicken salad go back to Ancient China, the dish’s roots in America trace back to the mid‑1800s, with recipes from Sarah Rutledge’s The Carolina House Wife, calling for homemade mayonnaise from raw egg yolk, mustard, salt, oil, and vinegar, mixed with cold chicken or seafood. In 1863, When Rhode Island meat‑market owner Liam Gray first commercialized chicken salad by mixing leftover chicken with mayo, tarragon, and grapes, he set a huge milestone for the dish, which became so popular, his meat market turned into a deli. Over time, chicken salad has evolved regionally, and this vegan version uses those same textures and flavors, delivering the familiar Southern taste in a completely plant‑based form!
Why You’ll Love Southern-Style Vegan ‘Chicken’ Salad
- Vegan & Gluten‑Free: All ingredients are plant‑based and naturally gluten‑free (just double‑check any store‑bought seasonings).
- Protein‑Packed: Tofu 2 ways provides a complete protein source, keeping you full and satisfied!
- Bold Southern Flavors: Cajun seasoning, smoked paprika, and black salt give an authentic Southern kick.
- Make‑Ahead Friendly: The salad holds up well for a few days in the fridge, making it ideal for meal prep!
- Customizable: Swap the veggies, adjust spice levels, or add a dash of hot sauce for extra heat!
How to Make Southern-Style Vegan ‘Chicken’ Salad:
1. Preheat Your Oven:
Preheat your oven to 400°F.
2. Season and Bake Tofu ‘Chicken’:
In a large mixing bowl, whisk together olive oil, soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder, and onion powder. Toss the shredded tofu in the seasoned oil mixture until evenly coated. Spread the tofu on a parchment‑lined baking sheet, and bake 25 to 30 minutes, flipping halfway, until the edges turn golden and crispy.
3. Make the Creamy Southern-Style Dressing:
While the tofu ‘chicken’ bakes, combine vegan mayo, yellow mustard, sweet pickle relish, parsley, dill, Cajun seasoning, smoked paprika, black salt, garlic powder, onion powder, and celery seed in a separate large bowl. Whisk until smooth and aromatic.
4. Fold in the Veggies and Tofu Cubes:
Add the diced tofu, chopped celery, and onion to the dressing bowl. Fold gently until everything is coated.
5. Add the Shredded Tofu, Season, and Enjoy!
Once the baked shredded tofu has cooled slightly, fold it into the salad until thoroughly incorporated. Taste and adjust with salt, pepper, or additional Cajun seasoning if desired. Serve chilled or at room temperature on a bed of greens, in a sandwich, or with crackers. ENJOY!
Tips and FAQs
- Press the tofu before shredding: If you’re using extra firm tofu instead of super firm (that usually already comes pressed), make sure to press it for 15 to 20 minutes. This removes excess moisture, allowing the coating to stick and the tofu to crisp up better.
- Preheat your oven: Make sure your oven is hot and preheated to 400°F. A hot oven prevents soggy edges and gives a texture similar to chicken.
- Add a splash of apple cider vinegar: If you want a little tang, adding a splash of vinegar balances the richness of the mayonnaise.
- Make the dressing ahead: You can make the dressing for this Southern-Style Vegan ‘Chicken’ up to 3 days in advance. Doing so allows the flavors to meld, which makes it even tastier!
What is Black Salt? Where Do I Find It, and What Can I Use in its Place?
Black salt (also called kala namak) is a volcanic‑rock mineral salt that’s been infused with sulfur compounds during its traditional Indian preparation. The sulfur gives it a distinctive eggy, slightly pungent aroma and a mild, tangy saltiness that’s perfect for vegan dishes that aim to mimic the flavor of eggs or cured meats. I can typically find Black Salt at my local Indian and Asian markets, some specialty stores or natural grocers such as Whole Foods, or online retailers like Amazon. If you’re unable to access black salt for this recipe, you can sub it for smoked salt or regular sea salt.
How Long Does the Salad Keep?
Stored in an airtight container in the refrigerator, it stays fresh for up to 5 days. The tofu may soften slightly, but the flavors improve!
Can I Freeze This Salad?
Freezing isn’t recommended because the tofu’s texture changes. Instead, keep the components separate and assemble fresh when ready to eat.
Ready to Try This Southern‑Style Vegan “Chicken” Salad?
Give this recipe a spin and discover how tofu can deliver the satisfying crunch and smoky flavor you love from classic Southern chicken salad! If you give it 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!
Southern-Style Vegan ‘Chicken’ Salad
Ingredients
For the Shredded Tofu ‘Chicken'
- 2 tablespoons olive oil
- 2 tablespoon 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 16-ounce super firm tofu, shredded with a cheese grater (or sub pressed extra firm tofu)
For the ‘Chicken’ Salad:
- ½ cup vegan mayo
- ¼ cup yellow mustard
- 2 tablespoons sweet pickle relish
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh minced dill
- 1 teaspoon Cajun seasoning homemade or store-bought
- 1 teaspoon smoked paprika plus more for garnishing
- 1 teaspoon black salt also known as Kala Namak, optional
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon celery seed
- 6 ounces extra firm tofu diced
- 2 stalks celery finely diced
- ¼ cup vidalia onion finely diced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F
- To make the shredded tofu chicken salad, place the olive oil, soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder, and onion powder in large bowl, whisking to combine.
- Add the shredded tofu to the bowl, tossing to coat the tofu.
- 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 let it chill at room temperature for a few minutes.
- While the tofu ‘chicken’ is in the oven, whisk together the mayonnaise, mustard, relish, parsley, dill, Cajun seasoning, smoked paprika, black salt, garlic powder, onion powder, and celery seed in a large bowl until thoroughly combined.
- Fold in the diced tofu, onion, and celery until thoroughly coated.
- Add the shredded tofu ‘chicken’ and toss once more to coat.
- Taste and adjust seasonings, if necessary.
- Cover and refrigerate 2 to 3 hours.
- Serve chilled and garnish with a sprinkle of smoked paprika. ENJOY!
