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Vegan Tofu Salad Sandwich Recipe
Prep Time
30
minutes
mins
Cook Time
0
minutes
mins
Resting time for tofu
15
minutes
mins
Total Time
45
minutes
mins
Servings:
3
servings
Calories:
379.6
kcal
Author:
Emily Miller
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