This vegan chicken salad is one of those easy vegan lunch ideas that I love having on hand.
Dave was reminiscing about the days when I used to make lunch for him before work in the mornings. That was before my freelance work picked up and before we had a baby. Those lazy days! Even then, though, it felt like we were super busy, and I was always looking for easy vegan lunch ideas to stock our fridge. This salad – or a variation of it – was one I made a lot.
Since we had Darrol, Dave’s been buying his lunch at work, and I’ll be honest with you guys: that was just getting way too expensive. His work has OK options for lunch, but nothing as good as what we make at home. Isn’t it a bummer when you pay for food, only to realize on the first bite that you could have made yourself something just as tasty or better for less money?
I’m kind of getting the swing of this momming thing, so things that used to overwhelm me – like the idea of cooking during the day while watching him – are beginning to feel manageable again, so when Dave and I were brainstorming easy vegan lunch ideas to keep in the house and he asked me to make vegan chicken salad, it felt doable.
I whipped up this salad while Darrol was napping, and it felt good to get our fridge a little bit more stocked than it has been.
Vegan Chicken Salad
Tip: You can buy organic carrots that are already shredded. I can’t recommend them enough! If you use shredded carrots, the only thing you have to chop for this recipe is the shallot. Bam! They’re also nice to have handy in general for throwing some veggies into your food without doing any extra work.
- 1 block extra firm tofu
- 1 large shallot, minced
- 2-4 tablespoons Vegenaise
- 1 cup shredded carrots
- 1 teaspoon dried dill
- 1 teaspoon soy sauce
- Drain your tofu, and wrap it in a clean kitchen towel. Press gently to get excess moisture out. Once it’s well drained, use your hands to crumble it into a large bowl.
- Add the remaining ingredients, and stir well. Chill until you’re ready to serve.