Go Back
tofu salad

NOT your Mama’s Chicken Salad


  • 14 oz. Extra Firm Tofu (drained, pressed, pat dry)
  • ½ cup Vegan Mayo* (I used Vegenaise brand)
  • 1-2 Stalks of Celery (diced)
  • ¼ cup dried cranberries sweetened w/apple juice
  • ¼ cup pecans (chopped)
  • 1 Tbl. Parsley
  • Pink Himalayan Salt
  • Lemon Pepper (I used Trader Joe’s)


  • In a medium bowl add tofu, mayo, celery, cranberries, pecans, and parsley.
  • Season with salt and lemon pepper to taste. Stir to combine.
  • Serve on bread, create a wrap or put a scoop on a bed of lettuce.


*I used vegan mayonnaise since I didn’t want to add any eggs to this recipe. Please use whatever mayo that fits with your unique food plan.