“Tofuna” Salad Sandwich Spread

"tofuna" salad

This sandwich spread is so simple, yet every time I make it, it disappears quickly. Even tofu skeptics love it. Since all you really need for this is the first three ingredients, it hardly qualifies as a recipe, and you won’t even need to consult this after you make it once. The last two ingredients, though entirely optional, are highly recommended. If I’m having guests for lunch or brunch on weekends, I often make a batch of this as an extra, no matter what else I’m serving.

Serves: 4 to 6

  • 10-ounce package baked tofu (Soy Boy Tofu Lin
    or Soy Boy smoked flavor work best for this)
  • 1/2 cup vegan mayonnaise
  • 1 large celery stalk, finely diced
  • 1 scallion, minced, optional
  • 2 tablespoons nutritional yeast, optional

Using your hands, crumble the tofu finely into a mixing bowl (or break into a few pieces, place in a food processor, and pulse on and off until finely and evenly chopped). Add the mayonnaise, celery, and optional scallion and nutritional yeast. Mix well.

Use as a spread for sandwiches—closed or open-faced, mound over greens, or just enjoy on its own.

Tofu Salad Sandwich Spread

image_pdfimage_print

15 Responses to ““Tofuna” Salad Sandwich Spread”

  1. Rachel says:

    What does the yeast do for the tofuna spread? I’ve never heard of adding that to it before, so I’m curious.

  2. Nava says:

    Rachel, the nutritional yeast, which is optional, adds a bit of nutty/cheesy flavor as well as some highly absorbable vitamin B12.

  3. I came back from Paris/London to a realitively empty fridge. But I have some celery, tofu (i’ll bake it) and the other few items are staples. Thank you. Sounds delic!

  4. Jenny says:

    Can’t wait to try this tomorrow in the kids’ lunches.

  5. Amy says:

    I just made this with Soy Boy Tofu Lin and it tastes great as Nava promised (I agree it would be good with Smoked flavor too, I’ll try that next). The change I made was I used 1/4 cup regular mayonnaise, instead of 1/2 cup vegan mayonnaise. I also omitted the nutritional yeast. This easy salad really is reminiscent of tuna fish salad! I find the tofu just a bit salty, so I personally would pile some greens onto my sandwich to balance it out. This was also great with crackers or celery sticks. Thanks for the recipe!

  6. Shelley says:

    Very simple, very tasty. I don’t have to spend a fortune buying store bought versions that pale by comparison. Next time I might add red onion in lieu of scallion, for a bit more punch.

  7. Nava says:

    Glad you enjoyed it! You can vary it in so many ways; add a little mustard, fresh dill, and/or grated carrot. I almost always add a little nutritional yeast these days. This is really a standard in our house; I make it at least every other week.

  8. Elizabeth Handler says:

    I make this with canned organic garbanzos instead of tofu. Mush them up, add everything else, and maybe some minced dill pickle. I also add some mustard sometimes and it turns egg saladish.

  9. Kristin Hoenig says:

    I have a package of tofu in my frig. What temp and how long to bake it?

  10. Nava says:

    Kristin, this recipe is meant for the kind of prepared baked tofu that’s made for example by Soy Boy. I like the Tofu Lin or Smoked Tofu, as stated in the recipe. But if you want to make your baked tofu from scratch, we have a recipe for that, too: http://www.vegkitchen.com/recipes/baked-tofu-teriyaki/

  11. Nava says:

    Elizabeth, you’re right that this kind of thing also works very well with chickpeas (garbanzos). We have a very popular recipe for such a preparation and yours sounds very similar: http://www.vegkitchen.com/recipes/sharons-chickpea-salad-or-sandwich-spread/

  12. Mary Wornoff says:

    I’ve been exploring the world of tofu and enjoying the many kind compassionate options. This will be added to my recipe list as well. Can’t wait to try it. Thanks. May your day be filled with kindness and gratitude.

  13. Linda says:

    I have a tofu recipe that uses lemon juice, parsley (I use dehydrated) and ion powder also….is delicious as a spread or dip. The yeast flakes make it taste wonderful…hubby likes it with his turkey sandwiches!

  14. Cynthia says:

    A little kelp powder would make this more fishy.

  15. Nava says:

    This is very true, if you crave that sort of flavor. Sea vegetables have a lot of nutrients as well.

Leave a Reply

Your email address will not be published. Required fields are marked *