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Vegan Gochujang Chicken Salad

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If you don’t think mayo is too spicy, then perhaps you should try this Vegan Gochujang Chicken Salad if you want a hot take on an old favorite!

When I was coming up with recipe ideas for the Chicken Salad series, I knew I wanted something spicy. At first, I was going to make a Hatch Green Chile version. I was thinking of making it a vibrant GREEN. When I pitched this idea to my wife she said “hmmm, I dunno, GREEN Chicken Salad?” Now look, I think she’s wrong, but just in case I’m wrong (it happens sometimes) I went back to the drawing board.

What’s something else that’s spicy? “Wait, I put Gochujang on my peanut butter toast for breakfast, why shouldn’t I make a Vegan Gochujang Chicken Salad?” And that’s how we got here! Okay, I know that’s a dubious connection, but the point is, I can eat Gochujang on just about anything.

Now of course, I didn’t invent this! I realize there are other recipes out there. However, unlike my Classic and Curry Chicken Salad recipes, I’ve never had something like this. And I gotta say, that although the other two recipes are fantastic, I think I like this one the best. So maybe my wife was right after all (she always is!)

vegan gochujang chicken salad ingredients

Jackfruit or Tofu – This is the base, you can use either one, or a mixture of both! I personally like the texture and flavor of jackfruit, but I love Tofu too! You’ll need 4 cups of them. In fact, for this recipe I ended up using 2 cups of each and I really liked the textural variety that they provided.

For the jackfruit, make sure to get the young jackfruit in brine and not syrup! You can rinse it and chop it up, I don’t get rid of the seeds or anything. I use it all! You can chop it up as fine or chunky as you like depending on what kind of texture you are going for. One 14 oz. can should get you about 2 cups worth once chopped up.

For the Tofu, I recommend Super Firm, the kind that’s vacuum packed. If you can’t find that, Extra Firm will work, but you’ll want to press it for at least 30 minutes. Then I’ll just cube it up into bite size pieces, and then tear them in half. This will give them a rougher surface that will hold onto the dressing. You can also just tear them off with your hands and make them totally rough all over! A 1 pound block of Super Firm should get you about 4 cups of cubed tofu.

Whether you use Tofu or Jackfruit, we will be cooking and seasoning them first. This is to infuse some flavor, but also to dry them out a bit. Water is the enemy of chicken salad, so anything we can do to reduce that will help us avoid chicken salad soup!

Obviously you can use any vegan chicken you want. Seitan, tempeh, or store-bought stuff would work fine too. Soy Curls should work. I haven’t tried it, but I don’t see why rehydrating them in some vegan chick’n or veggie broth, and then cooking them down like I do with the jackfruit and tofu wouldn’t work. If you go this route, let me know how it goes!

Vegan Mayo – For the mayo, I would suggest starting with at least 1/4 cup and adding more until it’s at your desired creaminess. I ended up using 1/2 cup. You can make some Homemade Vegan Mayo! Or for something a little lighter, you can sub out the mayo for some unsweetened vegan yogurt. Try to get something with a bit of tang to it. I like the Forager brand yogurt for this.

  • Gochujang – Obviously we need some Gochujang!
  • Fresh Veggies – I like using green onions, cucumber, ginger and garlic. I also recommend throwing in some kimchi if you can!
  • Rice Vinegar & Sesame Oil – I’ve made this with and without these two ingredients, and they really do go a long way in bringing some additional flavor. If you can get some Gochugaru in there as well, go for it!

Now that said, feel free to season this as you wish, you can certainly add or subtract things for sure!

other variations!

I also have some variations on this recipe! Check out the Classic Chicken Salad!

As well as the Curry Chicken Salad recipes too!

handy dandy video here!

other recipes you might like…


Keep in the fridge in Tupperware for 3 days. Though if you’re like me it’ll all be gone the same day you make it! You can also double or triple the recipe and have Chick’n Salad for days. The flavors get better the next day in fact!

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Vegan Gochujang Chicken Salad

Thee Burger Dude
4.88 from 8 votes
Servings 4 -6 Servings


  • 4 cups chopped jackfruit or cubed tofu or 2 cups of each
  • 2 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper to taste


  • 1/2 cup vegan mayo or unsweetened vegan yogurt
  • 1 – 2 Tbsp gochujang I like 2 better!
  • 1 Tbsp lime juice
  • 1/4 cup chopped green onions
  • 1/4 cup diced cucumber
  • 1/4 cup chopped kimchi
  • 1 Tbsp agave or maple syrup
  • 4 cloves minced garlic
  • 1 tsp minced ginger
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 Tbsp gochugaru
  • Salt & pepper to taste


  • Drain and wash off jackfruit. Chop up to your desired consistency. If using tofu, cube it up into bite size chunks. You can tear them in half or just tear off chunks from the block for a rougher texture.
  • In a skillet over medium heat and a little oil, cook the jackfruit or tofu for about 6-8 minutes. Season with the nutritional yeast, garlic powder, onion powder, salt and pepper to taste, and anything else you might want. Remove from the heat and let cool completely.
  • To prepare the cucumber, scoop out the guts and seeds. Then dice into desired sized chunks. Add to a strainer and sprinkle with salt and sugar and let rest for 20 minutes. This will help draw out the moisture. Then pat them dry.
  • For the kimchi, pat it dry with a paper towel and then chop it up.
  • Combine all the ingredients for the dressing. Season to taste! Add more of anything you like!
  • Then combine the dressing with the tofu or jackfruit. Season to taste again! Refrigerate for 30 minutes if you can, but enjoy on a sandwich, with some lettuce or crackers, or just eat it with a spoon!
Tried this recipe?Let us know how it was!

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