Asian-Inspired Vegan Chicken Salad

Asian vegan chicken salad with tofu chicken, mandarin oranges, lettuce, cabbage, and peanut dressing.

5 from 1 vote

Asian-Inspired Vegan Chicken Salad

Delicious Asian-inspired vegan chicken salad with crunchy veggies, edamame, mandarin oranges, creamy peanut dressing and tofu chicken made with plant-based ingredients and no added oil.

Prep Time10

Cook Time30

Marinating Time1

Total Time1 40

Course: Main Course

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 456kcal

Author: Denise Perrault

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)

US Customary - Metric

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