Vegan Olivier Salad – 28g Protein | High-Protein Lunch

This is my plant-based tribute to the classic festive Olivier salad that appears on holiday tables across Eastern Europe. Instead of heavy potatoes, fiber-rich chickpeas form the creamy base. Instead of processed meat, thick smoked tofu steaks get brushed with mustard and seared until golden. The result is a celebratory lunch that feels indulgent but functions as clean, restorative fuel.

The dressing is the other half of the equation: vegan mayo whisked with mustard and lime juice that cuts through the richness and brightens everything. The mashing technique is what gives it that authentic Olivier texture. Slightly crushing a quarter of the chickpeas releases starch that helps the dressing bind to the vegetables, creating the creamy, cohesive mouthfeel that makes this taste like the real thing rather than a salad with dressing poured over it.

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📊 NUTRITION (per serving)
Calories: 474 | Protein: 28g | Carbs: 44g | Fat: 20g | Fiber: 13g
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⏱️ Time: 25 minutes (Prep: 10 | Cook: 15)
🍽️ Serves: 1
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INGREDIENTS

For the smoked tofu:

• 3½ oz (100g) smoked tofu, sliced into thick steaks
• 1 tsp mustard, for brushing

For the creamy chickpea Olivier:

• ⅔ cup (100g) canned chickpeas (garbanzo beans), rinsed and drained
• 1 cup (150g) peas, carrots, and corn mix — frozen or fresh, both work
• 2 medium pickled gherkins (60g), finely diced
• 1 tbsp (20g) vegan mayo
• 1 tsp mustard
• 1 tsp fresh lime juice
• Salt and black pepper to taste

For serving:

• Fresh dill or parsley, optional garnish

INSTRUCTIONS:

1. Cook the vegetables: Bring a small pot of water to a boil. Add the pea, carrot, and corn mix and cook until tender but still vibrant in color. Frozen mix takes 5–7 minutes. Fresh carrots need 8–10 minutes, fresh peas 3–4 minutes, fresh corn 5 minutes – add them in stages if using fresh. Drain and immediately rinse under cold water to stop the cooking and lock in the bright colors. Set aside to cool completely.
2. Sear the smoked tofu: Heat a non-stick pan over medium-high heat – no oil needed, smoked tofu has enough moisture. Slice the tofu into thick steaks, about ½ inch (1.5cm) each. Place in the hot pan and sear for 3–4 minutes on the first side without moving them. You want crispy, golden-brown edges – that crust is what gives the tofu its savory depth. Flip and sear for another 3 minutes on the second side.
3. Brush with mustard: In the final 30 seconds of cooking, brush a thin layer of mustard over the top of each tofu steak. The heat caramelizes the mustard and creates a deep, savory, slightly tangy crust. Remove from heat the moment the mustard is sizzling and fragrant – another 10 seconds and it will burn.
4. Make the dressing: In a small bowl, whisk together the vegan mayo, mustard, and lime juice until smooth. The lime juice is essential – it cuts through the richness of the mayo and adds brightness that stops the salad from feeling heavy.
5. Assemble the Olivier: Add the chickpeas, cooled vegetables, and diced gherkins to a larger bowl. Before adding the dressing, take a fork and slightly mash about a quarter of the chickpeas against the side of the bowl. This is the key step: the mashing releases chickpea starch that acts as a natural binder, helping the dressing coat every piece evenly and creating that creamy, cohesive texture that makes Olivier taste like Olivier. Don’t mash all of them – you want a mix of creamy and whole for textural contrast. Add the dressing and fold everything together gently until fully coated. Season with salt and black pepper.
6. Plate and serve: Spoon the chickpea Olivier onto your plate. Place the warm mustard-glazed tofu steaks alongside. Eat immediately while the tofu is still warm and the salad is cold – the temperature contrast is part of the appeal.

PRO TIP: The cold rinse after cooking the vegetables is non-negotiable. It stops the cooking instantly and keeps the peas and corn bright and vibrant rather than turning dull and grey. Takes 10 seconds and makes a visible difference in the final plate.

CHEF’S KISS: Sprinkle freshly chopped dill over the salad right before serving. Dill is the traditional herb for Olivier and it transforms the flavor completely — the anise note cuts through the mustard and mayo and makes this taste like an actual celebration dish rather than a creative lunch. Impact: fresh dill = +0 calories, +0g protein, but makes people say “this reminds me of my grandmother’s Easter table.

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🌱 PLANT DIVERSITY: Chickpeas • Peas • Carrots • Corn • Cucumbers (gherkins) • Soybeans (tofu) • Mustard • Lime

(If you’re tracking plants per week, this adds 8 to your count.)

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*Nutrition information is an estimate and may vary based on ingredients and brands used.* 

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ESSENTIALS

*As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

You may find yourself in need of: 

Large Non-Stick Skillet – essential for searing the tofu properly. It builds a golden crust without oil and prevents steaming.

Vegan Mayonnaise – creamy base of the Olivier dressing. It binds everything together and carries the mustard and lime.

Missing something?

Explore Evie’s Kitchen Essentials for additional tools and pantry ingredients.