This Vegan Bang Bang ‘Chicken’ Salad is the perfect summer salad! Packed with crispy shredded tofu “chicken,” crunchy fresh veggies, and a creamy, spicy-sweet bang bang dressing, it’s the perfect mix of bold flavors and satisfying textures!

Vegan Bang Bang ‘Chicken’ Salad

Originally a Sichuan street food dish, Bang Bang Chicken has been adapted across cultures, from sesame sauce–dressed poached chicken to the creamy, chili-infused versions often found at American restaurants. While many variations exist — from fried chicken bites to bang bang shrimp — this plant-based version turns the concept into a vibrant salad. With crispy shredded tofu “chicken,” crunchy vegetables, and a chili crisp bang bang dressing, this vegan recipe celebrates bold flavors, while keeping it light, fresh, and wholesome!

Why You’ll Love This Vegan Bang Bang Chicken Salad:

✔ Protein Packed! The shredded tofu bakes into crispy, golden bites that mimic shredded chicken.
✔ Packed with Flavor: The bang bang dressing is creamy, spicy, tangy, and just a little sweet.
✔ Vibrant and Fresh: Crisp romaine, crunchy cabbage, and colorful veggies make this salad as gorgeous as it is tasty.
✔ Customizable: Add extra toppings like sesame seeds, peanuts, or crispy wontons for texture.
✔ Meal-Prep Friendly: Make the tofu and dressing ahead of time and assemble when ready.

How to Make Vegan Bang Bang Chicken Salad

1. Prepare the Tofu ‘Chicken’:

Preheat your oven to 400°F. In a large bowl, whisk together olive oil, soy sauce, bouillon powder, garlic powder, onion powder, and white pepper. Add shredded tofu and toss until coated. Spread on a parchment-lined baking tray and bake for 25 to 30 minutes, tossing halfway, until golden and crisp.

2. Make the Bang Bang Dressing:

In a small bowl, whisk together vegan mayonnaise, chili crisp, rice vinegar, lime juice, and maple syrup until smooth. Set aside.

3. Assemble the Salad:

In a large salad bowl, combine romaine, cabbage, carrots, cucumber, bell pepper, red onion, green onion, and cilantro. Toss well.

4. Dress and Toss:

Pour the bang bang dressing over the veggies and toss until fully coated. Let sit for 5 to 10 minutes for the flavors to meld.

5. Add Tofu and Garnish:

Add the crispy tofu “chicken” on top, toss gently, and garnish with cilantro, crispy wontons, sesame seeds, or peanuts. Serve and enjoy!

Tips and FAQs

• Shredding tofu: Use a large cheese grater for the best chicken-like texture. Super firm tofu works best since it holds up in the oven, but extra firm works well too! Just make sure to press it for at least 20 minutes before shredding.
• Adjust the heat: Add more or less chili crisp depending on your spice tolerance.
• Meal prep: Store the tofu, dressing, and veggies separately, then toss together right before serving.
• Add crunch: Crispy wontons, sesame seeds, or crushed peanuts make the salad extra satisfying!

Can I Make This Salad Ahead of Time?

Yes! Store the tofu, veggies, and dressing separately. Toss everything together right before serving.

How Long Does This Salad Last?

Once assembled, it’s best enjoyed the same day. But components stored separately will last up to 3 to 4 days.

What the Best Way to Store Leftovers?

For the freshest results, store the components separately. Keep the baked tofu “chicken” in an airtight container in the fridge for up to 3 to 4 days. The dressing can be stored in a sealed jar in the fridge for about a week. The chopped veggies will stay crisp for 2 to 3 days when stored dry in a container lined with a paper towel. When ready to enjoy, just toss everything together — this way, the salad stays crunchy instead of soggy!

More Salads For Meal-Prepping

Fresh, Flavorful, and Full of Crunch!

This Vegan Bang Bang Chicken Salad is the perfect mix of spicy, tangy, and refreshing flavors. Whether you’re meal-prepping for the week or making a quick weeknight dinner, this salad is guaranteed to be a new favorite!

 If you give this Vegan Bang Bang Chicken Salad 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 Bang Bang Chicken Salad

Ashley

This Vegan Bang Bang ‘Chicken’ Salad is the perfect summer salad! Packed with crispy shredded tofu “chicken,” crunchy fresh veggies, and a creamy, spicy-sweet bang bang dressing, it’s the perfect mix of bold flavors and satisfying textures!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

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

Servings 4

Ingredients

  

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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:

• 1/3 cup vegan mayonnaise
• 2 tablespoons chili oil crisp
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1-2 teaspoons maple syrup or agave

For the Salad:

• 4 cups shredded romaine lettuce
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 small red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 green onions, thinly sliced
• ¼ cup fresh cilantro, roughly chopped, plus more for garnish
• Optional: crispy wonton strips, toasted sesame seeds or crushed peanuts for garnish

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 dressing ingredients and set aside.
• Next, assemble the salad. Place the lettuce, cabbage, carrots, cucumber, bell pepper, green onion, and ½ cup cilantro in a large bowl and toss to combine.
• Pour in the dressing and the reserved tofu, tossing once more to ensure everything is thoroughly coated.
• Set aside for 5 to 10 minutes for the flavors to meld.
• Right before serving, toss once more, and garnish with crispy wonton strips and cilantro. Enjoy!

Video

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