Seasoned tofu and plant based cashew mayo are mixed with traditional chicken salad ingredients to make this delicious Tofu Chicken Salad. Place it on a slice of toasted sourdough, or roll it up in your favorite wrap. Delicious!
Tofu Chicken Salad: A Healthy Alternative
I love when the weather starts warming up and salads become all the more appealing. Years ago, I used to love making up batches of potato salad, macaroni salad, egg salad and chicken salad. They make the best sandwiches and wraps! Plus, you can top your lettuce with them and make a new, tastier version of your regular leaf salad.
The problem was, that these salads are traditionally make with ingredients that have tons of fat and artery clogging ingredients. How can we clean this up a bit so we can not only enjoy the taste but not feel terrible after eating it? Enter plant based cooking!
I’ve been making a healthier version of potato salad for a few years now that is to die for. I will post that recipe later. I also make an awesome Chickpea Salad recipe that is so good and I love to eat all the time. This Tofu Chicken Salad recipe is just as dreamy and much healthier than a traditional chicken salad recipe. It has all the feels of chicken salad because of the way I cook and season the tofu. I add fresh veggies and herbs as well as juicy grapes that make this recipe a keeper! I can’t wait for you to try it!
~Lora
Tofu Chicken Salad
Ingredients
- ½ cup Cashew Nuts
- ½ cup Water
- 2 Tbsp Lemon Juice
- 2 teaspoons Dijon Mustard
- 1 teaspoon Salt
- 1 block extra firm tofu (from frozen)
- 2 Tbsp cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- ½ teaspoon paprika
- 1 shallot diced (about ¼ cup)
- ¼ cup diced celery
- 1 teaspoon dijon mustard
- 2 Tbsp fresh dill (optional)
- ¾ cup red seedless grapes halved and quartered
Instructions
- Preheat oven to 425℉
- Remove frozen tofu from packaging. Fill a pot with water and boil tofu for 15 minutes. Remove and drain. Allow to cool.
- Meanwhile, make the cashew mayo. Soak your cashews for 10 minutes in HOT water to soften. Drain.
- Add the cashews, ½ cup water, lemon juice, 2 teaspoons dijon mustard, and salt to a high speed blender and blend until smooth. Set aside.
- When tofu is cooled squeeze out any remaining water. In a medium bowl, break apart into bite sized chunks with your hands.
- Add the cornstarch, garlic powder, onion powder, celery salt, and paprika to the bowl and stir to coat.
- Place tofu on a parchment lined baking pan and spritz lightly with an olive oil spray.
- Bake at 425° for 10-15 minutes or until crisp around the edges. Allow a few minutes to cool.
- In a large bowl, place the tofu, diced shallot, celery, and ¾ cup of the cashew mayo and stir to combine.
- Add the grapes and dill if using and stir to combine.
- Refrigerate 30 minutes. Serve with toasted sourdough or roll up in your favorite wrap. Enjoy!
