Tofuna Salad or Sandwich Spread
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. Photos by Evan Atlas.
- 8-ounce package marinated baked tofu (see note below recipe box) (Soy Boy Tofu Lin
- orsmoked flavor work best for this)
- ½ 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, then transfer to a mixing bowl).
- 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 on the side of salads or vegetable dishes.
Note: My favorite brand to use for this is Soy Boy (Tofu Lin or Smoked flavors), but you can also use Nasoya (Teriyaki flavor is good for this). Trader Joe’s Organic Baked Tofu works well, too, though note that it comes in 7-ounce packages, so will yield a bit less.