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.
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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.
- Here are more easy tofu recipes.
- Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
- Here are more recipes for vegan sandwiches and wraps.
19 Comments
Rachel
September 3, 2011 at 8:17 pmWhat does the yeast do for the tofuna spread? I’ve never heard of adding that to it before, so I’m curious.
Nava
September 3, 2011 at 10:05 pmRachel, the nutritional yeast, which is optional, adds a bit of nutty/cheesy flavor as well as some highly absorbable vitamin B12.
Fran Costigan
October 9, 2011 at 1:50 pmI 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!
Jenny
October 11, 2011 at 6:46 pmCan’t wait to try this tomorrow in the kids’ lunches.
Amy
November 9, 2012 at 9:14 amI 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!
Shelley
February 2, 2013 at 3:13 pmVery 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.
Nava
February 2, 2013 at 3:52 pmGlad 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.
Elizabeth Handler
February 17, 2014 at 11:45 amI 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.
Nava
February 17, 2014 at 11:52 amElizabeth, 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/
Kristin Hoenig
February 17, 2014 at 11:47 amI have a package of tofu in my frig. What temp and how long to bake it?
Nava
February 17, 2014 at 11:50 amKristin, 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/
Mary Wornoff
February 17, 2014 at 12:08 pmI’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.
Linda
February 17, 2014 at 12:40 pmI 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!
Cynthia
March 31, 2014 at 2:45 pmA little kelp powder would make this more fishy.
Nava
March 31, 2014 at 2:51 pmThis is very true, if you crave that sort of flavor. Sea vegetables have a lot of nutrients as well.
VeganDad
November 8, 2014 at 7:45 amI tried out this recipe last night. I started with the same basic ingredients, then I added fresh dill, shredded carrot, fresh citrus juice and several spices. Delicious! Definitely would like to experiment with this one and build a variety of different “tofuna” salads, sandwiches, and casseroles. Thanks!
Nava
November 30, 2014 at 2:30 pmThanks for your comment, Vegan Dad. I love your ideas for tweaks to this simple recipe!
Jen
November 30, 2014 at 2:08 pmI am not a vegan, but I am looking to incorporate more plant-based meals into my diet. Despite my skepticism about tofu, I decided to give this a try–it is absolutely delicious! I used Wildwood brand teriyaki baked tofu and it was great–but now I’m inspired to try baking my own tofu. Thanks for this great recipe!
Nava
November 30, 2014 at 2:29 pmHey, Jen — funny, I just made this myself and had some for lunch. I crave it regularly. Wildwood is a good brand to use for this, as is Soy Boy. Try making this with their smoked tofu. It’s amazing! Here’s VegKitchen’s recipe for Baked Tofu Teriyaki.