Tofu Sandwich Spread Recipe -
Tofu Sandwich Spread Recipe
  • READY IN 15 mins

Tofu Sandwich Spread

Recipe by  

"This is a favorite vegetarian sandwich spread made with tofu. Makes a great sandwich filling or you can eat it with crackers."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
  2. Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2008

This recipe is off the hook! In its basic form it is really good, delicious indeed! However I did add my 2 cents to it after my initial tasting though. I added a 1/4 cup of raisins, a sprinkle each of, sea salt, coarse ground black pepper, paprika, red curry powder, ground red pepper, sesame seeds, and about 2 additional tablespoons of mayo to compensate. I swear it tastes better than any tuna, egg, or chicken salad I have ever made. I never knew it could be done better with tofu! This one, even without altering the recipe, is a keeper in my honest opinion.

Most Helpful Critical Review
Mar 16, 2012

Not bad...Just think it needs something. Could be tinkered with, but as is it's just okay.

Mar 22, 2008

I thought the recipe called for too much dressing, so I used only 1/4c. mayo, sauce and 1 tsp. lemon juice. It tasted good. I am always looking for things that are easy for my teenage vegetarian kids to make for their lunches... this one's a winner! The only thing that would have made this better is if you didn't have to plan ahead and freeze the tofu. I'm afraid that it would turn out soggy though if you didn't do that step.

Sep 25, 2008

This is a great, simple recipe. If you don't want to freeze, you can press the drained tofu between two plates, putting some weight like a couple of cans on top of the top plate. Do this for about 30 minutes. It gets quite a bit of moisture out. Freezing is best because it actually changes the molecular structure of the tofu and gives it a firmer texture. Yummy recipe,thanks so much!

Apr 08, 2007

VERY GOOD. Doesn't smell like sulfur like real egg salad, so you can take this to work. But I add some curry for yellow coloring (makes it look like egg salad) and a bit of red pepper for extra flavor.

Oct 11, 2010

It is very good as is, but I wanted an alternative to the lengthy freezing step. I found if I sliced the tofu ~1/2" thick and microwaved on low for a couple of minutes until it was hot throughout, I could then press the slices between two plates and the excess water would squeeze out. A bonus was that the tofu no longer had a raw, beany taste. I also tried a seasoning variation. Instead of the mayonnaise, I used 1/3 c. Miracle Whip, and replaced the soy sauce and lemon juice with 1 Tbs. ketchup and 2 tsp. grated horseradish, for a lightly sweet/sour/zesty flavor. The ketchup makes the sandwich filling a little pink that looks appealing. Thanks, Judy, for a whole new use for tofu.

Nov 18, 2008

Exceptional!! Very basic recipe yet the alterations can be endless. Ran out of curry powder(as suggested by one of the reviews), so added dill instead. Can't wait to try it with curry tho'. Also, used half of the mayo the recipe called for and replaced the other half with plain yogurt. I love tuna salad sandwiches but hate to have to wait so long between having them(due to amount of mercury in tuna), this will be a great replacement.

Jan 14, 2008

probly my favorite tofu dish, the first time i made it without freezing it was soggy, but if you crush it over a paper towel you can get enough water out of it to get it tolerable if you dont have the time to freeze it, HIGH FIVE this is a great dish!


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  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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