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Overhead shot of vegan Vietnamese chicken salad in a serving bowl garnished with roasted peanuts, fried shallots, and fresh lime wedges.

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
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Prep Time 20 minutes
Cook Time 10 minutes
Course Lunch/Dinner, Main, Main Course, Meal Prep, Salad
Cuisine Vietnamese-Inspired
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:

  • 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
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