Name: Tofu Salad Sandwich
Prep time: 30 min
Ingredients: 15 oz firm tofu (pressed and drained, organic non-GMO, or extra firm tofu); ⅓ cup vegan mayo; 1 tablespoon Dijon mustard (or mustard of choice); 1 tablespoon relish; 1 teaspoon lemon juice (fresh); ¾ teaspoon kala namak (or sea salt); ¼ teaspoon ground turmeric powder; ½ cup celery (diced); ¼ cup green onion (sliced); Freshly ground black pepper (optional, start with ⅙ teaspoon); 6 slices bread of choice (toast if desired); 6 leaves Green leaf lettuce; 2 Radishes (sliced, for serving ); Pickled red onion (optional, for serving)

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If you're looking for a healthy and delicious sandwich, look no further than this tofu salad sandwich! Tofu is an excellent source of protein and, when mixed with chopped vegetables and a secret ingredient, makes for a tasty and satisfying meal.

Tofu salad sandwich on white platter with glass of water and grey napkin

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Ingredients
How to make this Tofu Salad Sandwich
Substitutions
Variations
Equipment
Storage
Expert tip
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Tofu Salad Sandwich

Do you love a good, healthy sandwich? You're going to love this tofu salad sandwich, a vegan variation of the traditional egg salad sandwich! It's perfect for a quick and easy meal with a savory flavor. Plus, it's loaded with healthy ingredients and is a great way to get your protein. So, why not give it a try?

This sandwich was inspired by my Vegan Chickpea Tuna Salad; I wanted to make a vegan alternative to an egg salad sandwich, which I grew up eating often.

For more delicious tofu recipes with an eggy flavor, try my Vegan Southwestern Tofu Scramble or Mushroom Vegan Egg Scramble. Serve with a side of Air Fryer Breakfast Potatoes or Baked Sweet Potato Fries.

Ingredients

Here are the simple pantry ingredients to make this easy tofu salad sandwich. Read on to learn about the secret ingredient!

15 oz organic firm tofu, pressed and drained - I find this tofu in the refrigerated part of the grocery store. For this recipe, I used the Wildwood brand. You can use extra-firm tofu as well. If you thaw frozen tofu, it will not be the correct texture for this recipe. Shelf-stable tofu or soft tofu is too soft.

Celery, diced - for a fresh crunch.

Vegan mayo - I've used Vegenaise for years, even before I went vegan. My favorite is the one with grapeseed oil.

Green onion, sliced - for flavor and texture

Relish - use your favorite quality relish or sweet relish. I love Bubbies kosher dill relish.

Dijon mustard - I love the flavor and color for this recipe.

Kala namak - this is the secret ingredient to giving this tofu salad its eggy flavor. Kala namak is known as Indian black salt, although the color is muted pinkish grey rather than black. It's easy to order online, or you can look for it at your local Indian grocery stores.

Kala namak is a black Himalayan salt with a distinctive sulfurous, pungent smell; adding it to tofu gives it the taste of eggs.

Ground turmeric - for color and flavor

Bread of choice, toast if desired - for serving. I used homemade bread (sourdough) for this recipe. You see four slices of bread instead of six since I made two sandwiches!

Green leaf lettuce - for serving

Radishes, sliced - for serving

Freshly ground pepper - optional; start with a small amount and adjust to taste (not pictured).

See the recipe card for the exact quantities.

How to make this Tofu Salad Sandwich

It's easy to make this simple vegan egg salad sandwich.

The recipe starts with drained and pressed tofu. Here's how to do it; no special equipment is required, like a tofu press. But if you have one, feel free to use it.

Drain the tofu

Always wash your hands first! Then, cut open the tofu container, drain and rinse the block of firm tofu.

On a cutting board, cut the block of tofu into four equal pieces and lay them on a dinner plate.

Place another dinner plate on the tofu (like a tofu sandwich with plates instead of bread).

Top the upper plate with a clean kitchen towel and place a heavy Dutch oven on top, or something equivalent, like a cast-iron pan, or even a stack of heavy cookbooks. Let rest for 10 to 15 minutes.

Remove the heavy items and tilt the plates over the sink, draining the liquid. Flip the tofu over and repeat the process with the heavy items on top. It usually takes 20 to 30 minutes to press tofu.

Crumble the tofu in a medium bowl. You can do this by hand or mash it with a fork or potato masher.

Combine the ingredients

Combine vegan mayonnaise, Dijon mustard, relish, lemon juice, kala namak, and ground turmeric powder, add to a large bowl.
Add the crumbled tofu, celery, and green onion to the bowl.

Combine the ingredients thoroughly. Taste and adjust seasoning; add more salt or lemon juice if needed. Add freshly ground black pepper if desired. Let rest for 15 to 30 minutes to let the flavors meld.

Assemble the sandwich

Set a slice of bread on a plate, add sliced radish, lettuce, and top with sandwich filling to make the sandwich. Top with pickled onions if desired and another slice of bread. Repeat with the other slices of bread. Enjoy!

Hint: To save time, you can press the tofu the night before and make the sandwich filling the night before.

Substitutions

Here are substitutions you can make:

Lettuce - instead of green leaf lettuce, you can use romaine lettuce or spinach.

Gluten-free - use gluten-free bread instead of sourdough or whole wheat bread to make this gluten free.

Kala namak - feel free to use fine sea salt, such as Himalayan pink salt, instead.

Dijon mustard - feel free to use any mustard of your choice.

Low-fat - use low-fat vegan mayo or reduced fat vegan mayonnaise.

Lemon juice - you can use lime juice or apple cider vinegar instead.

This tofu sandwich filling is delicious with my vegan burger buns!

Stack of two Tofu salad sandwiches on white platter with glass of water and grey napkin

Variations

Here are some variations of the base recipe:

Without bread - Try this tofu salad on a bed of lettuce with diced tomatoes and onions mixed in. Stir in beans to make it more filling, or have it with a side of baked sweet potato fries or air fryer breakfast potatoes.

Soy-free - if you don't have tofu or don't consume tofu, try this recipe with a 15-oz can of butter beans, drained and rinsed. You can mash the beans the same way you would with tofu. See this soy-free sandwich filling recipe made with chickpeas!

Spicy - add red chili pepper flakes to the mixture or freshly ground black pepper. Try adding sliced pickled jalapeno! Or use spicy mustard.

Deluxe - add guacamole or pickled red onions. My friend Ana has a wonderful Mexican pickled onions recipe.

Relish - swap out relish for prepared horseradish.

Sprouts - add alfalfa sprouts or radish sprouts, or any sprouts you wish.

More protein - stir in black beans or a can of rinsed and drained butter beans.

Nutritional yeast - add 1 tablespoon of nutritional yeast.

Equipment

Here is the basic equipment to make this recipe:

Potato masher or fork
Mixing bowls
Cutting board
Chef's knife

Storage

Place any leftover salad in an airtight container.

Store the wet ingredients (lettuce, radishes, and tofu filling) separately from the dry ingredients (bread) in the fridge, and combine when ready. Good for 2 to 3 days.

The sandwich filling doesn't stand up well to freezing.

Expert tip

To save time, drain and press the tofu the night before.

Let the tofu mixture sit for at least 30 minutes or overnight for the flavors to meld for best results.

If you make this recipe, please be sure to leave a comment and a rating ★★★★★ below. I love to see your amazing creations on Instagram, make sure to tag me @resplendentkitchen and #resplendentkitchenrecipes. To get more ideas follow me on Facebook and Pinterest.

Tofu Salad Sandwich

Ingredients