A light yet satisfying sandwich perfect for those hot sunny days

What does a tofu salad sandwich taste like?

This tofu salad sandwich has a soft, creamy, yet crunchy texture. The tofu does a wonderful job at absorbing the flavors of the fresh crisp veggies, while the capers and apple cider vinegar give this a little kick of tang.

How to serve

• We personally love this on Dave’s Killer Organic White Bread Done Right topped with lettuce, tomato, and cucumber for a little extra crunch.
• Serve it with a side of crunchy potato chips. It’s even better with the chips inside the sandwich!
• You can also enjoy this with some pickled veggies or with crackers as a spread!

Making the tofu filling

1. Make sure you remove as much liquid from the tofu using a clean kitchen towel, your hands, or a tofu press.
2. Finely chop the veggies.
3. Combine all the ingredients along with the mayo, mustard, and apple cider vinegar.
4. Cover and let it sit in the fridge for at least 30 minutes to let the flavors combine.

Making a tofu salad sandwich

1. Spread a thick layer of the tofu salad.
2. Top it with lettuce, tomato and cucumber.
3. Spread mayonnaise on the other piece of sliced bread before topping it.
4. Serve with chips or pickles.

Variations and Substitutions

• Enjoy the filling as a spread with crackers
• Make this soy free by mashing a can of beans instead of tofu
• Add more nutrients with sprouts and seeds
• Make it gluten free by enjoying it with a gluten free bread of your choice

You might also enjoy

• Mashed Chickpea Salad
• Peruvian Triple Sandwich
• Tropical Fruit and Hummus Sandwich

We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of. Whether you’re vegan, trying to eat more plant-based meals, or just here for a delicious recipe –
thank you for being part of the journey with us!

Tofu Salad Sandwich

A light yet satisfying sandwich perfect for those hot sunny days

Course: Main Course

Cuisine: American

Diet: Vegan

Keyword: Easy, Lunch, Meal Prep, Summer

Prep Time: 10 minutes minutes

Refrigerate: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 sandwiches

Calories: 205kcal

Print Recipe

Equipment

• 1 clean kitchen towel
• 1 bowl with cover

Ingredients

Tofu Salad Filling

• ▢ 1 block tofu
• ▢ 1 carrot (finely diced)
• ▢ 1 bell pepper (finely diced)
• ▢ 1 rib celery (finely diced)
• ▢ ½ red onion (finely diced)
• ▢ ¼ cup vegan mayonnaise
• ▢ 1 Tbsp nutritional yeast (aka nooch)
• ▢ 1 Tbsp apple cider vinegar
• ▢ 1 Tbsp mustard
• ▢ ½ Tbsp herbs de provence (or chopped fresh herbs of your liking)
• ▢ ½ Tbsp capers (chopped)
• ▢ ¼ tsp salt and pepper (or to taste)

To Build a Sandwich

• ▢ lettuce
• ▢ tomato (sliced)
• ▢ cucumber (sliced)
• ▢ sliced bread

Instructions

• Dry the 1 block tofu by placing it in a clean kitchen tower, press or squeeze to remove as much moisture as you can.
• Finely dice 1 bell pepper, 1 rib celery, ½ red onion and 1 carrot.
• Chop ½ Tbsp capers and ½ Tbsp herbs de provence.
• Use your hands to crumble the tofu and mix all the ingredients together in a bowl along with ¼ cup vegan mayonnaise, 1 Tbsp mustard, 1 Tbsp nutritional yeast, 1 Tbsp apple cider vinegar, ¼ tsp salt and pepper .
• Cover and let it sit in the refrigerator for at least 30 minutes. This gives the ingredients time to mature and spread flavor throughout.
• To assemble the sandwich, spread a thick layer on sliced bread. Top it with lettuce, cucumber and tomato and spread some mayonnaise on the other slice of bread before topping it.

Notes

Feel free to swap out ingredients to your liking.

Nutrition

Calories: 205kcal | Carbohydrates: 9g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 312mg | Potassium: 185mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3507IU | Vitamin C: 40mg | Calcium: 147mg | Iron: 2mg