This delicious Asian-inspired vegan chicken salad is brimming with crunchy veggies, edamame, sweet mandarin oranges, creamy peanut dressing, and amazing tofu chicken for BIG flavor.
If you love a great Asian salad, buckle up because this is a good one! My all-time favorite crispy chicken tofu inspired this recipe with a nod from creamy orange peanut sauce. The result is a power-packed, flavor-filled extravaganza of a salad meal that you'll have on repeat.
Table of Contents
Why You'll Love This Recipe
- Vegan chicken is easy to make, protein-packed, and can be baked or air-fried.
- A healthy salad made with wholesome plant-based ingredients, prepared with no added oil.
- The dressing uses the juice from the mandarin oranges, keeping waste to a minimum.
- Perfect for make-ahead lunches. Pack a serving of salad and a dressing, and wait anxiously until lunchtime.
Key Ingredients and Notes
Tofu. Firm or extra-firm tofu makes the best vegan chicken. Press it for 15 minutes first for best results.
Vegan chicken bouillon. I used homemade vegan chicken bouillon powder, and it's the recipe I swear by. You can use store-bought or crumble 2 vegan chicken broth cubes.
Mandarin oranges. Look for mandarin oranges packed in juice, not syrup.
Edamame. Use fresh or frozen edamame. Thaw it by placing it in a mesh strainer and running cool water over it for a few minutes. If you do that while the tofu marinates, it will be salad-ready when you are.
Cabbage and Lettuce. I used a combination of different flavors and textures. You can mix and match as desired. Or toss some kale into the mix. It's a salad!
Ginger and garlic. If you don't have fresh ginger or garlic, use the following conversions: 1 teaspoon grated ginger = ¼ teaspoon ginger powder. 1 clove garlic = ¼ teaspoon garlic powder.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- A fresh bag of Asian vegetables or slaw mix (traditional or broccoli) is a great stand-in for all or some salad veggies.
- To make this recipe gluten-free, substitute the soy sauce with Tamari or liquid amino acids (coconut aminos).
- If you're in a rush, make this salad with air-fried crispy tofu (you can also bake tofu). Neither requires marinating time.
Step-by-Step Instructions
Press the tofu for 15 minutes, then tear or slice it into bite-sized pieces.
Mix the marinade in a shallow dish, add the tofu, and marinate for 1 hour.
Combine the dressing ingredients in a small bowl and set aside.
Prep the salad veggies and mix them in a large salad bowl.
Bake or air fry the tofu until it is brown and crispy.
Add the tofu and dressing to the salad bowl. Mix well and serve.
Pro Tips
- Pressed tofu absorbs more marinade, as do the torn edges. I've found the easiest way to handle this is to slice the tofu block into four pieces and tear it into bite-sized pieces.
- One key to crispy and firm in-the-middle tofu is to preheat the oven or air fryer. You don't want the outside burning and the middle mushy.
- If you are baking tofu, line the baking tray with parchment paper. This makes it easier to flip.
- Don't force the tofu to flip. If it sticks to the bottom of the baking tray or air fryer basket, give it another minute or two, then try again.
- Peanut butter, tahini, or cashew-based dressings tend to thicken after sitting. Be sure to stir your dressing right before serving.
Serving Suggestions
Garnish chicken salad with chopped peanuts (almonds work, too) and a few lime wedges if desired. Serve the dressing on the side if you plan on leftovers or make chicken salad for your weekly lunches.
Frequently Asked Questions
Store any leftover salad in an airtight container in the refrigerator and serve it the next day if it has been dressed. The veggies will stay crisp for another day without dressing. The dressing will last for 5 days in the refrigerator.
It's safe to marinate tofu at room temperature for 1 hour. After that, it's best to refrigerate it. You can marinate it for up to 2 days. Past this, tofu starts to break down and soften. You can freeze marinated tofu and thaw it for later if desired.
Nut-free alternatives for peanut butter include sunflower seed butter, tahini, coconut butter, and soybean butter. Any of these will yield a creamy dressing.
2 teaspoons or 1 cube of vegan chicken bouillon, 1 tablespoon of nutritional yeast, ½ teaspoon of garlic and onion powder, and ½ teaspoon of poultry seasoning.
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👩🏻🍳 Recipe
Asian-Inspired Vegan Chicken Salad
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Ingredients
Vegan Chicken
- 1 block tofu - Firm or extra firm tofu (14-16 ounces/450-550 grams)
- ¼ cup soy sauce
- ¼ cup lemon juice
- 2 tablespoons vegan chicken bouillon - see note 1
Peanut Dressing
- ¼ cup smooth peanut butter
- ½ cup mandarin orange juice
- ¼ cup rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon ginger - grated
- 1 clove garlic
Salad
- 1 can mandarin oranges - 10-ounces/300-grams, packed in water. Reserve the juice.
- 2 cups cabbage - shredded
- 2 cups lettuce
- 1 large carrot - peeled and grated
- 2 cups mung bean sprouts - rinsed
- 2 cups edamame - see note 2
- 1 medium cucumber - deseeded and sliced or diced
- 1 bunch green onions - 5-6 onions, peeled and sliced
- ¼ cup peanuts - chopped (optional)
Instructions
- Press the tofu for 15 minutes in a tofu press or place it on a plate with a weighted, flat surface, like a cutting board, on top.
- In a shallow dish or baking dish, combine ¼ cup soy sauce, ¼ cup lemon juice, and 2 tablespoons of vegan chicken bouillon powder.
- After pressing, tear the tofu into bite-sized pieces and add them to the marinade. You can also cut the tofu into cubes or small slices. Tearing is easiest if you cut the block into quarters first.
- Cover all sides of the tofu with the marinade and marinate it for 1 hour. Flip the pieces a few times to keep them covered. (see note 4)
- In a small bowl, combine the peanut butter, mandarin juice, rice vinegar, soy sauce, ginger, and garlic. Set it aside and stir right before serving.
- Prep the veggies and add them, along with the mandarin oranges and edamame (thawed, if using frozen), to a large salad bowl.
- To bake tofu chicken, preheat the oven to 425 F (225 C). Place the tofu in a single layer on a parchment-lined baking tray and bake for 15 minutes. Flip and continue baking for 10-15 minutes until brown and crispy.
- To air fry, preheat the air fryer to 375 F (190 C). Place the tofu pieces in a single layer on the bottom of the air fryer basket. Air fry for 12 minutes total, flipping halfway through. If the tofu is not crispy, air fry for another minute or 2.
- Add the tofu and dressing to the salad and mix well. If using, garnish or stir in the chopped peanuts. Dressing can also be served on the side if you plan on leftovers or make this salad for quick weekly lunches.
Notes
- The best substitute for chicken bouillon powder is 2 teaspoons or 1 cube of vegan chicken bouillon plus 1 tablespoon of nutritional yeast, ½ teaspoon of garlic and onion powder, and ½ teaspoon of poultry seasoning.
- If you use frozen edamame, add them to a mesh strainer and run cool water over them for 30 seconds. Set them aside to thaw while the tofu marinates.
- Nut-free alternatives for peanut butter include sunflower seed butter, tahini, coconut butter, or soybean butter.
- Tofu can be marinated overnight or up to 2 days in the refrigerator. If you freeze marinated tofu, thaw it before air frying or baking.
- Store any leftover salad in an airtight container in the refrigerator and plan to eat it the next day if it has been dressed. It lasts for 2-3 days without dressing.
Nutrition
Nutritional information is an estimation only.
Becky
I plan on making this for the upcoming weekend. The ingredient list for the tofu chicken lists lemon juice, but the instructions mention rice vinegar. I have both - which is better to use here. Thanks! The recipe looks great. Anxious to try it!
Denise Perrault
Hi Becky - Great catch! It should indeed be lemon juice for the vegan chicken. I've edited the recipe card to reflect this. Thanks for letting me know 🙂
Becky
Thanks for the clarification! I made the salad yesterday (used the rice vinegar) and it turned out great! The tofu chicken is amazing! Satisfying dinner salad with lots of texture.
Denise Perrault
I am thrilled you liked it! 🙂