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Bowl of Southern‑style vegan ‘chicken’ salad with golden baked tofu, diced tofu, celery, and herbs, topped with smoked paprika.

Southern-Style Vegan ‘Chicken’ Salad

Ashley
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!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Lunch/Dinner, Main, Main Course, Meal Prep, Salad, Snack
Servings 6

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!

Video

Keyword cajun tofu salad, easy vegan lunch ideas, plant-based southern comfrot food, southern-style vegan chicken salad, vegan chicken salad recipe, vegan tofu chicken salad recipe
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