We love making this for lunch. Similar to our mashed chickpea salad recipe, it's quick to throw together and the longer it sits in the fridge, the better it gets.
The filling 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 tang.
We personally love this on soft sliced bread topped with lettuce, tomato, and cucumber for a little extra crunch.
Serve it with a side of potato chips, or even better, with the chips inside the sandwich!
We also enjoy this as a spread with some veggies and crackers, but lately we've been scooping it onto seaweed snacks!
Making the tofu filling is so easy. Most of the work is forking up the tofu and chopping a few ingredients.
Just make sure you remove as much liquid from the tofu using a clean kitchen towel, your hands, or a tofu press.
And once you combine all the ingredients, cover and let it sit in the fridge for at least 30 minutes to let the flavors combine. This makes this recipe a great meal prep, since the flavors will only get better.
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 oomph 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
- Summer Stuffed Tomatoes
- Peruvian Triple Sandwich
- Tropical Fruit and Hummus Sandwich
Tofu Salad Sandwich
Equipment
- 1 clean kitchen towel
- 1 bowl with cover
Ingredients
Tofu Salad Filling
- 1 block tofu
- 1 carrot finely diced or shredded
- 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 towel, 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 add ½ Tbsp herbs de provence.
- Use your hands or a fork 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 flavors time to develop.
- 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. Enjoy!
