This vegan Tarragon Tofu Salad is packed with flavor. Put in a sandwich or on a bed of lettuce. It has crunchy cashews and spicy mustard.
This Tarragon Tofu Salad was inspired by a recipe I found in a Wild Oats flyer years ago before Whole Foods bought it. The original recipe had chicken and regular mayonnaise. I veganized it and changed the ingredient amounts.
Tarragon adds a wonderful anise scent and flavor. In some recipes, you can use either fresh or dried herbs. This is not one of them. Fresh is best.
Celery and cashews add crunch, and lemon juice and zest add brightness.
I recently went on vacation and took this with me. The roasted cashews stayed crunchy for quite a few days.
Another recipe to try is my Curried Tofu Salad recipe.
❤️ Why You'll Love It
- It is made in minutes.
- It is perfect for a brown bag lunch or potluck.
- It has the perfect balance of flavors.
- Vegan mayo: I used Vegenaise vegan mayo because it is rich and creamy. Use your favorite. You could even use a Homemade Vegan Mayo recipe.
- Ground mustard: Adds spice. You also use bottled mustard.
- Mustard seeds: Adds more spice.
- Lemon juice: Fresh is best. I do not recommend store-bought lemon juice because it contains additives.
- Lemon zest: Adds an extra lemony flavor. Make sure to zest before juicing the lemons.
- Maple syrup: Adds sweetness and balances out flavors.
- Firm tofu: I used firm tofu packaged in water found in the refrigerated section of the grocery store. You could also use extra firm tofu.
- Roasted cashews: I recommend roasted cashews for this recipe because it goes well with the other flavors. If you need a substitute, you could use roasted peanuts. You could even use my Tamari Sunflower Seeds recipe.
- Celery: Adds crunch and flavor.
- Red onion: I prefer red onion for this recipe, but you could also use white onion or yellow onion.
- Tarragon: Fresh tarragon adds a subtle licorice flavor.
- Salt and pepper: Enhances flavors and adds flavor.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Zest lemons before juicing. This makes it easier to get all the zest off.
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Step 1: Mix vegan mayo, mustard powder, mustard seeds, maple syrup, lemon juice, lemon zest, and salt and pepper in a bowl. Mix well.
Step 2: Slice tofu into cubes (or mash) and add to the dressing.
Step 3: Add cashew pieces, chopped celery, red onion, and tarragon. Eat as is, on a bed of lettuce, or in a sandwich.
If you let this sit overnight, the flavors will meld and taste even better the next day.
👩🏻🍳 Recipe FAQs
Right out of the package, tofu is pretty bland. Because it is neutral in flavor, it will take on the flavors you add to it.
Packaged tofu has been precooked before packaging. It can be eaten straight from the package.
Tarragon has a subtle licorice anise flavor.
🥪 Other Vegan Sandwiches
*I originally posted this recipe on June 12, 2015. I added new photos and text when I republished it.
If you tried this Tarragon Tofu Salad Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Tarragon Tofu Salad
- ½ cup vegan mayo - I used Vegenaise
- 1 teaspoon ground mustard
- ½ teaspoon mustard seeds (optional)
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon maple syrup or agave syrup
- 14 oz. firm tofu drained
- 1 cup roasted cashew pieces
- 1 cup chopped celery
- 3 tablespoons chopped red onion
- 2 tablespoons chopped fresh tarragon
- Salt and pepper
- Mix vegan mayo, ground mustard, mustard seeds, lemon juice, lemon zest, maple syrup, and salt and pepper in a bowl.
- Slice tofu into cubes (or mash) and add to the dressing. Add roasted cashews, chopped celery, red onion, and tarragon. Mix together.
- Serve on lettuce leaves, in a wrap or sandwich.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.