Vegan Curry Chick'n Salad

Courtesy of: Nasoya
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Servings: 2
Prep: 10 mins
Cook: Chill for at least ½ hour
Total Time: 40 mins


This Vegan alternative to Chicken Salad is a delicious dish that will leave you wanting more. The prep time is about 40 minutes total, with 30 of those minutes letting the dish chill in the refrigerator, but the resulting salad is sure worth the wait. You will love the flavors in this meal. It is a go to Vegan option that is sure to please.


  • 6 ounces Nasoya Extra Firm Tofu or vegan chick'n strips, cut into bite sized pieces
  • 2 tablespoons Nayonaise
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons curry powder
  • 1/8 cup chopped dry roasted almonds
  • 1/8 cup golden raisins or currants, or a mixture of the two
  • 3 stalks celery, diced


  1. In a large bowl, whisk together the curry, lemon juice and Nayonaise.
  2. Add the tofu/chick'n, almonds, raisins and celery
  3. Toss well to combine.
  4. Place in the fridge and allow to chill for at least ½ hour.
  5. Serve over greens, stuffed in a pita, or in a delicate tea sandwich!