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    Home Β» Recipes Β» Mains

    Tofu Salad Sandwich

    Published: Apr 27, 2022 by Emily This post may contain affiliate links

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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
    Jump to:
    • Ingredients
    • How to make this Tofu Salad Sandwich
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Expert tip
    • Related recipes
    • Recipe

    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!

    Tofu salad sandwich ingredients on white wood
    • 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.
    Tofu salad sandwich ingredients in bowl
    Tofu salad sandwich ingredients in 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.

    Tofu Salad Sandwich filling in bowl

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

    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.

    Related recipes

    • Vegan Chickpea Tuna Salad
    • Mushroom Vegan Egg Scramble
    • Vegan Broccoli Cheddar Egg Cups
    • Vegan Southwestern Tofu Scramble
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    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.

    Recipe

    Tofu Salad Sandwich on white platter with grey napkin

    Tofu Salad Sandwich

    Emily Miller
    If you're looking for a healthy and delicious sandwich, look no further than this Tofu Salad Sandwich! Tofu is a great source of protein, and when paired with spices and vegetables, makes for a tasty and satisfying meal. Give it a try today!
    5 from 92 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    resting time for tofu 15 mins
    Course Main Course
    Cuisine American
    Servings 3 servings
    Calories 379.6 kcal

    Equipment

    • Potato masher or fork
    • medium mixing bowl
    • cutting board
    • chef's knife

    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

    Instructions
     

    • Place tofu in a medium mixing bowl. Chop with a potato masher or fork
    • Combine vegan mayonnaise, Dijon mustard, relish, lemon juice, kala namak, and ground turmeric powder. Stir in celery and green onion.
    • Taste and adjust seasoning as desired. Add freshly ground black pepper if you wish. Let rest for 15 to 30 minutes.
    • Set bread on plates, add radish and lettuce, and top with tofu sandwich filling. Add pickled red onion if desired. Enjoy!

    Notes

    • To save time, press and drain the tofu the night before. For best flavor, make the tofu filling the day before you plan to make the sandwich.
    • Refrigerate tofu filling for 2 to 3 days. Keep the tofu filling separate from the bread, lettuce, and other toppings.
    • Calories calculated with sourdough bread on Cronometer.com

    Nutrition

    Serving: 1sandwichCalories: 379.6kcalCarbohydrates: 38.7gProtein: 17gFat: 16.1gSaturated Fat: 2.4gSodium: 1152.3mgFiber: 4.1gSugar: 3.9g
    Keyword 45-minute, high protein, lunch
    Tried this recipe?Let us know how it was!

    Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

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      Recipe Rating




    1. Rachel

      April 29, 2022 at 10:15 am

      5 stars
      Yum!! I usually make a chickpea salad sandwich but I think tofu is my new favorite! It worked perfectly and the flavor was on point!

      Reply
      • Emily

        April 29, 2022 at 10:26 am

        Thanks for trying out my tofu recipe Rachel, I'm so glad you enjoyed it!

        Reply
    2. Beth

      April 29, 2022 at 10:16 am

      5 stars
      The perfect sandwich for Afternoon tea! Tofu is such a versatile ingredient!

      Reply
      • Emily

        April 29, 2022 at 10:54 am

        Thank you, Beth! I'm so happy to hear that you've found tofu to be a versatile ingredient!

        Reply
    3. Anjali

      April 29, 2022 at 10:23 am

      5 stars
      Yum!! This tofu salad sandwich was so delicious and satisfying! It was the perfect easy lunch in the middle of a busy workday for me today!

      Reply
      • Emily

        April 29, 2022 at 10:27 am

        Thank you for trying this tofu salad sandwich recipe, Anjali! We're so happy to hear that you enjoyed it. It's definitely a great option for a quick and easy lunch. Thanks for sharing your experience with us.

        Reply
    4. April

      April 29, 2022 at 10:41 am

      5 stars
      What a beautifully fresh recipe! Thanks for that expert tip, turned out perfect πŸ™‚

      Reply
      • Emily

        April 29, 2022 at 10:52 am

        Thank you for trying out our recipe, April! We're so glad it turned out great for you. πŸ™‚

        Reply
    5. Beth

      May 13, 2022 at 3:28 pm

      5 stars
      Quick, fresh and so tasty! Perfect lunch dish!

      Reply
      • Emily

        May 13, 2022 at 3:33 pm

        Thank you for trying out our recipe, Beth, and for leaving such a positive review. We're glad you found this recipe quick, fresh, and tasty! It's perfect for lunch!

        Reply
    6. Vanessa

      May 13, 2022 at 7:36 pm

      5 stars
      Thanks for the tip on the kala namak. It's amazing how much great flavour it adds! All I was missing was the absolutely incredible looking bread in your photos!

      Reply
      • Emily

        May 14, 2022 at 10:32 am

        Thank you, Vanessa, for your kind words. And yes, we totally agree - nothing beats a fresh loaf of bread! πŸ™‚

        Reply
    7. Andrea

      May 13, 2022 at 8:33 pm

      5 stars
      Yum! What a great tofu sandwich. We're always looking for new sandwiches to mix up with what we usually make. Thanks!

      Reply
      • Emily

        May 14, 2022 at 10:33 am

        Thank you for your review, Andrea!

        Reply
    8. Ieva

      May 13, 2022 at 11:34 pm

      5 stars
      Delicious! Whilst we love cooking with tofu, there's no denying that sometimes it can taste bland... Not in this recipe though. We loved the mustard mayo with the tofu! It's safe to say we will be making these to take to work for lunch often!

      Reply
      • Emily

        May 14, 2022 at 10:59 am

        Thank you for trying our recipe! We're so happy to hear that you loved it. The mustard mayo is a delicious addition and really brings out the flavors.

        Reply
    9. Tara

      May 15, 2022 at 3:54 pm

      5 stars
      I'm not much of a bread eater so I had this tofu salad on a bed of lettuce with diced tomatoes and onions mixed in instead. It was so tasty and perfect for lunch. Thank you for the great recipe!

      Reply
      • Emily

        May 15, 2022 at 3:57 pm

        Thank you for trying out my tofu salad recipe, Tara! I'm glad to hear that you enjoyed it!

        Reply

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    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen. My goal is to show you how easy it is to cook delicious seasonal vegan recipes that are healthy for you, the animals, and the environment!

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