just like the version with chicken this vegan waldorf “chicken” salad combines: tofu, grapes, celery, walnuts, vegan mayo, and vegan yogurt to make a creamy, sweet, and savory “chicken” salad.
the inspiration
I feel like chicken salads are having a moment online lately, so I wanted to make a vegan version. I knew tofu would work really well here to add both protein and a nice texture.
There are so many ways to make a vegan chicken salad, but I thought a Waldorf-style one would be especially fun. I love how it combines sweet and savory flavors. Deli-style salads like this are also perfect for summer.
This vegan Waldorf “chicken” salad will make you feel like you’re at a fancy tea party or café.
the ingredients
- Fava Bean Tofu or Super Firm Tofu: for the base of this recipe we need tofu. You can either use fava bean tofu, however, I know that isn’t the easier for everyone to find. You can also use super firm tofu or a pressed extra firm tofu. When the tofu is cooked with the poultry seasoning it will create a delicious chicken-like substitute.
- Poultry Seasoning: this adds nice flavor to our tofu. Poultry seasoning is a blend of seasonings typically used in poultry dishes. Things like marjoram, sage, thyme. So, if you cannot find poultry seasoning you can always just use individual spices.
- Olive Oil: we are going to cook the tofu so we need a little olive oil only about 2 teaspoons. If you are oil free you can omit.
- Vegan Yogurt: I prefer to make my recipe creamier with vegan yogurt instead of using a lot of vegan mayonnaise. I like the Forager’s vegan yogurt.
- Vegan Mayonnaise: we will use a little vegan mayo to also add creaminess and flavor.
- Celery: a typical Waldorf salad ingredient.
- Walnut: another typical Waldorf salad ingredient, you can always use pecans. If you have a nut allergy feel free to omit.
- Grapes: red grapes are typically used in a Waldorf salad.
- Lemon: we will need some fresh lemon juice to brighten up the flavors in this vegan “chicken” Waldorf salad.
what is a waldorf salad?
Something you may be thinking is “Francesca, what is a Waldorf salad?” Let me tell you!
Waldorf salad originated in the late 19th century at the Waldorf Hotel in New York City, which later became the Waldorf-Astoria. It was first created in 1896 by Oscar Tschirky, the maître d’hôtel, not a chef, who became famous for his innovative dishes.
The original recipe was quite simple, consisting of only apples, celery, and mayonnaise. Over time, walnuts and grapes were added, becoming the classic version we know today.
making the tofu
A crucial part of this recipe is making sure the tofu has great flavor and texture within the vegan Waldorf “chicken” salad. To start, we’ll cut the tofu into small rectangles.
At one point, I considered using a box grater to create a more shredded texture, but I ultimately decided I wanted the tofu to have a bit more bite. While I do enjoy shredded tofu, I was concerned it might be too light compared to the other components of the salad.
We’ll simply cook the tofu in a pan with a little olive oil and some poultry seasoning. The poultry seasoning adds a savory, well-rounded flavor to the dish.
the mix-ins
If you look at multiple Waldorf chicken salad recipes, you’ll find a wide range of ingredients. Some include apples, raisins, red onion, almonds, or even cranberries—there’s a lot of variation in what can go into a Waldorf salad.
I chose to keep it relatively simple with seedless red grapes, walnuts, and celery. Feel free to make it your own based on your preferences. The key elements are usually some type of fruit, something crunchy, and a nut.
It’s helpful to cut the grapes in half and finely chop the celery and walnuts. This will create a variety of textures in the vegan Waldorf “chicken” salad.
making the vegan waldorf “chicken” salad
Once you have your tofu cooked and your mix-ins prepped it is time to put it all together! Grab a large bowl and add everything in there. Then, you add the vegan mayonnaise, vegan yogurt, lemon juice, salt, and pepper.
Mix it all up until everything is coated. You can then give it a taste if you want to add in more salt or pepper. Keep in mind as it sits the flavor will develop a bit more.
You can then either enjoy it right away but I do think it is better when fully cold. So chill in the fridge for at least an hour before serving.
why you’ll love this vegan waldorf “chicken” salad
If you grew up eating and enjoying Waldorf chicken salad then I think this recipe will be very nostalgic for you! This vegan version has all the flavors without the cruelty.
You can enjoy it on its own, on a bed of lettuce, in a wrap, or on a sandwich. I think you will enjoy how easy it is to make. It is also a recipe that is great for meal prep as it lasts in the fridge for a few days.
So, keep it on hand for easy lunches and meals.
vegan waldorf “chicken” salad faq
- Is this recipe soy free? My version is because I am using soy-free tofu.
- Is this recipe nut free? No. However, if you have a nut allergy leave it out.
- Is this recipe gluten free? Yes.
- I want to add other things for flavor, what else can I add? You can add a little dijon mustard or red wine vinegar for acidity. You can also use a sweet apple like Gala or Honeycrisp or go for something more tart like a Granny Smith apple.
- How long does this last in the fridge? Up to 4 days. Mix before serving.
- Can I freeze this? No.
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Vegan Waldorf “Chicken” Salad
Ingredients
- 1 block of fava bean tofu (12 ounces) or super firm tofu (16 ounces)
- 2 teaspoons light olive oil
- 2 teaspoons poultry seasoning
- 1 cup vegan yogurt
- 3 tablespoons vegan mayonnaise
- ½ lemon juiced
- 2 celery ribs finely chopped
- 1 cup red seedless grapes halved
- ½ cup walnuts finely chopped
- Salt and pepper to taste
Instructions
- Cut the tofu block in half. Slice each half lengthwise into thin pieces, then cut those slices into thin strips to create small rectangular pieces. Repeat with the other half of the block.
- In a pan, combine the tofu, oil, and poultry seasoning. Toss to coat evenly. Cook over medium heat for 10–15 minutes, stirring occasionally, until the tofu is mostly golden brown.
- Meanwhile, in a large bowl, combine the prepared celery, grapes, and walnuts. Once the tofu is done, add it to the bowl along with the vegan mayonnaise, vegan yogurt, lemon juice, salt, and pepper. Mix until everything is well coated.
- Taste the vegan Waldorf “chicken” salad and adjust the seasoning as needed. Enjoy immediately or chill in the fridge until ready to serve.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- This recipe makes approximately 800g/28g of vegan chicken salad.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Love a Waldorf Salad sandwich and this hits every mark. Its juicy and crunchy and tasty and comforting. Try it You wont be disappointed
Thank you so much! xo
Just made this yesterday and I’ve had my 2nd round today. I Used the fava bean tofu. The 2 teaspoons of poultry seasoning is too much. It’s over powering in flavor and it turned the color of the yogurt grey. It doesn’t look good. I would suggest to others to use just 1/2 a teaspoon but I have no idea how to avoid the grey color. The flavoring is a bit off and needs a large amount of white table salt. I sprinkle on table salt before each bit along with a twist of black pepper. The does a lot of heavy lifting. I’m excited to try this again and put a few tweaks to it. Like you said it’s my kitchen I can do what I want.
OMG. I think I may have figured it out. Was your poultry seasoning little tiny flakes of herbs instead of powdered/ dusty poultry seasoning?! Is that why your yogurt is still white? Omg. You totally should state that in your blog if that’s the case. I used the powder poultry seasoning because I didn’t know better and that’s probably why mine turned out grey and tasted too over powered with seasoning. Holy shit. I’m learning so much. This is a fun adventure. I wonder what’s next.
Hi Jane! No, I did use a powdery one. I had linked one in the recipe and I showed it in the picture of the ingredients as well. After sitting in the fridge for 1-2 days it did change in color but when it was made fresh it was fine for the color. I am glad to hear you are having fun in the kitchen and learning 🙂