This Crispy Tofu Salad combines crunchy veggies, sweet tomatoes, earthy almonds, tangy "honey" mustard dressing, and Chick-fil-A Style Tofu Nuggets for a satisfying yet healthy meal. Perfect for a make-ahead lunch or an entree salad. So tasty, you won't believe everything is 100% vegan and oil-free!

How do you make a perfect salad? I've always thought the best salads need one ingredient that tastes a little indulgent just to balance the rest out. And for this salad, that is the Chick-fil-A style tofu nuggets--except they're actually healthy because they're oil-free and baked in the oven! Score!

Add in the crunchiness of the lettuce, cucumbers, and carrots, the juiciness of the tomatoes, and richness of the almonds, and you have the perfect base. The "honey" mustard dressing is sweet and tangy with a little kick and ties everything together. As far as salads go, it doesn't much better.

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Will this salad fill me up?
Ingredients
How to make
How to serve
How to store
📖 Recipe

You'll Love this Crispy Tofu Salad because it's:

Quick & Easy
Healthy
Crunchy & Satisfying
Versatile
Big & Filling
Tasty but Oil-Free
Easy to Store or Make Ahead
Absolutely Delicious!

Hand picking up a fork next to a bowl of crispy tofu salad.

Will this salad fill me up?

Salads can get a bad rap being "bird food," but that's not the case here. This tofu salad is so hearty, filling, and high in protein. Not only does this salad get its protein from the tofu nuggets, but it also gets a power bump from the almonds and the protein-rich dressing.

Ingredients

1 head romaine lettuce
Chick-fil-A Style Tofu Nuggets
1 cup cherry tomatoes, quartered
1 cup cucumber, sliced into half-moons
½ cup grated carrots
¼ cup slivered or sliced almonds
vegan honey mustard dressing

How to make

Make the Chick-fil-A Style Tofu according to the linked instructions. While the tofu is in the oven you can make the vegan honey mustard dressing (2 to 5 minutes) and chop your vegetables.

Then just assemble the salad, toss, and sprinkle with almond slices or slivers. Finally, add the tofu nuggets and drizzle the dressing over the top. This recipe is super easy and perfect for a relaxing summer evening or any time of year!

Salad in a bowl next to a plate of crispy tofu.

If you're planning to make this chopped salad ahead of time, I recommend chopping and storing the veggies in separate containers. Wash and dry the lettuce and store in an airtight bag or container with a dry paper or kitchen towel to absorb any extra moisture. The vegan honey mustard dressing can be stored for up to a week in the refrigerator.

The tofu nuggets actually taste really nice when served cold on this salad. The flavors are enhanced and the texture is reminiscent of cold chicken. I actually prefer to eat them cold for this meal! The leftovers make a perfect, easy lunch for work or a busy afternoon when you're not in the mood to cook.

How to serve

This hearty tofu salad is perfect for a hot summer night or a make-ahead busy weekday lunch. (Just keep the elements separate in the fridge and add the dressing when serving).

Need something to eat on the go? This hearty country-style salad also makes the perfect filling for a wrap.

How to store

After the salad is dressed it will last about a day in an airtight container in the refrigerator. After that, the lettuce will get soggy.

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