Go Back
–+ servings
picture of vegan bang bang chicken salad on a serving plate with shredded tofu ‘chicken', colorful veggies, creamy bangs bang dressing, and crispy wontons.

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
Cook Time 30 minutes
Course Lunch/Dinner, Main, Main Course, Meal Prep, Salad, Side Dish
Servings 4

Ingredients
  

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

Keyword bang bang chicken salad, bang bang tofu salad, creamy vegan salad dressing, shredded tofu salad, vegan bang bang chicken salad, vegan bang bang salad, vegan chicken salad recipe
Tried this recipe?Let us know how it was!