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
- Make sure you remove as much liquid from the tofu using a clean kitchen towel.
- Finely chop the veggies.
- Combine all the ingredients along with the mayo, mustard, and apple cider vinegar.
- Cover and let it sit in the fridge for at least 30 minutes to let the flavors combine.
Making a tofu salad sandwich
- Spread a thick layer of the tofu salad.
- Top it with lettuce, tomato and cucumber.
- Spread mayonnaise on the other piece of sliced bread before topping it.
- 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
Servings: 4 sandwiches
Calories: 205kcal
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 celery stalk 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 tofu by placing it in a clean kitchen tower, press or squeeze to remove as much moisture as you can.
- Finely dice the bell pepper, celery, onion and carrot.
- Chop capers and fresh herbs.
- Use your hands to crumble the tofu and mix all the ingredients together in a bowl along with the mayonnaise, mustard, nooch, 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 throughout.
- To assemble the sandwich, spread a thick layer on a slice of bread. Top it with lettuce 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
Tried this recipe?Let us know how it was!
