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Overhead shot of Vegan Chicken Salad made with tofu, celery, almonds and raisins in a white bowl on white countertop.

Vegan “Chicken” Salad

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegan


Homestyle vegan chicken salad made with tofu, almonds, celery, onion and raisins tossed in a creamy vegan dressing. This salad is delicious, protein packed and great for sandwiches and wraps. Vegan and gluten-free.


  • 1 lb extra firm tofu, drained and pressed
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped red onion
  • 1/4 cup silvered blanched almonds, chopped
  • 1/4 cup raisins
  • 6 Tablespoons vegan mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons maple syrup
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoons sea salt
  • 1/4 teaspoon dill
  • pinch of turmeric
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh dill, chopped


  1. Crumble tofu into small pieces in a medium to large size bowl.
  2. Mix celery, onions and almonds with tofu.
  3. In another bowl whisk together the dressing ingredients: mayonnaise, apple cider vinegar, maple syrup, olive oil, pepper, salt, dill and turmeric. Toss fresh parsley and dill on top and give the mixture another stir to combine everything.
  4. Add dressing to the tofu mixture and stir well to combine. Enjoy immediately. Leftovers should last 4-5 days in the fridge.


  • I’m a huge fan of using raw red onions in salads, but they can be a bit pungent. You can remove some of their astringent flavor by soaking them in cold water before adding them to raw salad recipes like this!
  • Category: Salads
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 303
  • Sugar: 13g
  • Fat: 18g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 15g

Keywords: vegan chicken salad