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READY IN 15 mins

Tofu Sandwich Spread

Read Reviews (72)

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

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 pound firm tofu
1 stalk celery, chopped
1 green onion, chopped

1/2 cup mayonnaise
2 tablespoons soy sauce
1 tablespoon lemon juice

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Directions

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.
Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

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PREP 15 mins
READY IN 15 mins

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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.

—Big Kev

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Most Helpful Critical Review

Jul 05, 2011

As written the recipe is average. I decide to scramlbe the onion celeryy and tofu together. Let it cool and then proceed. I liked this much bettr. But either way this is an excellent base recipe.

—Burny

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89 Ratings

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Mar 22, 2008

I thought the recipe called for too much dressing, so I used only 1/4c. mayo, 1Tbsp.soy 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.

—cookie39

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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!

—Janie

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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.

—ZOINKS

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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.

—Little Old Lady

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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.

—Rude Nun

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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!

—fit_rally_driver

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Nutrition

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.

Nutritional Information

Tofu Sandwich Spread

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 370
Calories from Fat: 286

% Daily Value *
Total Fat 31.8g 49 %
Saturated Fat 4.7g 24 %
Cholesterol 10mg 3 %
Sodium 632mg 25 %
Potassium 331mg 9 %
Total Carbohydrates 7.2g 2 %
Dietary Fiber 2.9g 12 %
Protein 18.8g 38 %
** Sugars 0.8g
Vitamin A 7 %
Vitamin C 5 %
Calcium 98 %
Iron 33 %
Thiamin 19 %
Niacin 43 %
Vitamin B6 18 %
Magnesium 26 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.