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Vegan Tofu Salad Sandwich Recipe

  • Author: Dianna

Ingredients

Scale

  • For the Tofu Salad:

    • 1 (14-16 ounce) block of extra-firm tofu, pressed for at least 30 minutes

    • 1/2 cup high-quality vegan mayonnaise

    • 2 stalks of celery, finely diced (about 1/2 cup)

    • 1/4 cup red onion, finely diced

    • 2 tablespoons nutritional yeast

    • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)

    • 1 tablespoon Dijon mustard

    • 1/2 teaspoon kala namak (black salt), or more to taste

    • 1/4 teaspoon ground turmeric

    • 1/4 teaspoon freshly ground black pepper

    • Salt to taste (use regular sea salt if needed, after tasting)

  • For Assembly (per sandwich):

    • 2 slices of your favorite bread (sourdough, whole wheat, rye, or gluten-free work well)

    • Lettuce leaves (such as butter lettuce or romaine)

    • Tomato slices

    • Avocado slices (optional)

    • Sprouts (optional)

Instructions

  1. Press the Tofu: This is the most critical step for achieving the right texture. Remove the tofu from its packaging and drain the water. Wrap the block in several layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top, like a cast-iron skillet, a few cookbooks, or a tofu press. Let it press for at least 30 minutes, or up to an hour. You will be surprised by how much water comes out.

  2. Crumble the Tofu: Once pressed, unwrap the tofu. In a large mixing bowl, crumble the tofu with your hands or a fork. Aim for a varied texture with some smaller crumbles and some slightly larger, pea-sized pieces to mimic the texture of chopped eggs. Do not over-mash it into a paste.

  3. Prepare the Dressing: In a separate, smaller bowl, whisk together the vegan mayonnaise, Dijon mustard, nutritional yeast, kala namak, turmeric, and black pepper until smooth and well combined.

  4. Combine Ingredients: Pour the dressing over the crumbled tofu in the large bowl. Add the finely diced celery, red onion, and fresh dill.

  5. Mix Gently: Using a spatula or large spoon, gently fold all the ingredients together until the tofu is evenly coated in the dressing and the vegetables are well distributed. Be careful not to overmix, as this can break down the tofu too much.

  6. Taste and Adjust: This is your moment to perfect the flavor. Take a small taste. Does it need more “eggy” flavor? Add another pinch of kala namak. Does it need more saltiness? Add a pinch of regular sea salt. More tang? A tiny squeeze of lemon juice can work wonders. More creaminess? Add another tablespoon of vegan mayo.

  7. Chill (Highly Recommended): For the best flavor, cover the bowl and refrigerate the tofu salad for at least 30 minutes. This allows all the flavors to meld and deepen, resulting in a much more delicious final product. You can even make it a day ahead.

  8. Assemble Your Sandwich: When you’re ready to serve, toast your bread slices if desired. Pile a generous amount of the chilled tofu salad onto one slice of bread. Top with fresh lettuce, tomato slices, and any other desired toppings. Place the second slice of bread on top, slice in half, and enjoy immediately.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 280

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Find it online: https://mytastefulrecipes.com/vegan-tofu-salad-sandwich-recipe/