Vegan Vietnamese Chicken Salad (Gỏi Gà)

For the Shredded Tofu ‘Chicken’

• 2 tablespoons olive oil
• 2 tablespoon low-sodium soy sauce
• 1 teaspoon vegan chicken bouillon powder or paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ¼ teaspoon white pepper, (optional)
• 1 16- ounce super firm tofu, (shredded with a cheese grater)

For the Dressing

• 3 tablespoons fresh lime juice
• 2 tablespoons vegan fish sauce
• 2 tablespoons agave
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 garlic clove, (minced)
• 1 red chili, (minced)
• 2 tablespoons water

For the Salad

• 6 cups shredded cabbage
• 1 small red onion, (thinly sliced)
• 2 large carrots,, (shredded)
• 1 cup chopped cilantro
• ¼ cup fresh chopped Thai basil
• ¼ cup fresh chopped mint
• ½ cup roasted peanuts, (crushed)
• ½ cup fried shallots
• Fresh lime wedges, (for serving, optional)

1. 1

   Preheat oven to 400°F.

2. 2

   To make the shredded tofu chicken, place the oil, soy sauce, bouillon powder, garlic powder, onion powder, and white pepper in a large bowl and mix to combine.

3. 3

   Add the shredded tofu to the bowl, tossing to coat.

4. 4

   Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, tossing halfway through.

5. 5

   Remove from the oven and set aside.

6. 6

   Meanwhile, prepare the dressing. In a small bowl or jar, whisk together the lime juice, vegan fish sauce, agave, rice vinegar, soy sauce, garlic, chili and water. Taste and adjust seasonings, if desired. Set aside.

7. 7

   Next, assemble the salad. Place the cabbage, onion, carrots, cilantro, basil, mint, and tofu in a large bowl, tossing to combine.

8. 8

   Pour in the dressing, tossing once more to ensure the veggies are thoroughly coated.

9. 9

   Set aside for 5 to 10 minutes for the flavors to meld.

10. 10

    Right before serving, toss once more, and garnish with roasted peanuts and fried shallots. Serve with fresh lime wedges and enjoy!