Rating: 4.03 stars
31 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

Tofu Miso Tahini is a delectable vegan sandwich filling. You can replace the sunflower seeds with sesame seeds if you prefer. You'll never want tuna or chicken salad again!!! Try TMT on an open-faced, toasted bagel with ripe tomato slices, on a seed-laden, whole wheat bread with lettuce and sweet onion, or on rye crackers as an hors d'oeurve, garnished with fine slices of vegetables.

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Recipe Summary

prep:
5 mins
additional:
30 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.

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  • Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

Nutrition Facts

122 calories; protein 8.5g; carbohydrates 5g; fat 8.9g; sodium 222mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 5 stars
08/08/2003
Hi I'm the person who submitted this recipe many moons ago. I am somewhat shocked at the sodium content at six servings and have to advise that I think the recipe really makes 10-12 servings rather than 6 and even more servings when calculated using children's portions. I still love this recipe and eat it often and just stumbled across it again. Read More
(20)

Most helpful critical review

Rating: 3 stars
08/08/2003
I thought this turned out to be a little too salty for my taste. I would recommend using very sweet onions and adding celery. I eat it on bread with tomatoes and cucumbers. Also it makes a lot so halfing the recipe is a good idea. Read More
(16)
31 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
08/08/2003
Hi I'm the person who submitted this recipe many moons ago. I am somewhat shocked at the sodium content at six servings and have to advise that I think the recipe really makes 10-12 servings rather than 6 and even more servings when calculated using children's portions. I still love this recipe and eat it often and just stumbled across it again. Read More
(20)
Rating: 5 stars
08/07/2003
I needed to amend my first review. I rated this 3 cards the first time but after letting the flavors blend overnight I would give it a 4. It was fantastic the second day--much better than the day it was made. Read More
(19)
Rating: 3 stars
08/07/2003
I thought this turned out to be a little too salty for my taste. I would recommend using very sweet onions and adding celery. I eat it on bread with tomatoes and cucumbers. Also it makes a lot so halfing the recipe is a good idea. Read More
(16)
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Rating: 5 stars
03/21/2005
I served this at my daughter's fifth birthday party as little tea sandwiches on homemade bread. All the moms asked for the recipe. I sauteed the carrots and onions in olive oil first, because I have trouble digesting raw onions. I skipped pressing the tofu, just cubed it ahead of time and let it dry out on the counter for about a half hour, then used a potato masher to crumble it. I also skipped the seeds. The next time I made it I used just the tofu, miso, and tahini and made it smooth in the food processor to use as a dip for raw veggies. I added some onion powder and nutritional yeast and balsamic vinegar to replace the vegetables, and it was very tasty change of pace from hummus. Read More
(13)
Rating: 5 stars
10/18/2003
This is a fabulous recipe! I even forgot to buy tahini and decided to substitute peanut butter and that tasted great too. It's kind of a weird combination but it works. Try it! Read More
(8)
Rating: 5 stars
02/06/2008
I LOVE this recipe! I am a vegan but this recipe is for anyone on any diet! I agree with the other posters that it is definitely better on the second day but I will still gobble it up on the first day. Variations: I have added celery (YUM!) and red cabbage to this. I think celery should be in the recipe. It is definitely an added texture. This recipe works great on toasted whole wheat especially with veganaise (vegan substitute for mayo I am sure regular mayo would be good too). I haven't tried it yet but I can't wait to add tomatoes avocados etc to the sandwich. Read More
(7)
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Rating: 5 stars
08/07/2003
The ingredients in this didn't sound so good but boy once it was assembled it tasted GREAT!! I used about 1 c. grated carrot and red miso and liked it even better. My one year old son loves it too!! What could be better tasty and vegan. Read More
(6)
Rating: 5 stars
08/07/2003
Oh this is so good! I used red miso and no onion because of my husband but otherwise no changes. I'm not a vegetarian just trying to get more soy and healthier protein. I highly recommend this to anyone trying to cut meat consumption as it is so tasty! Read More
(5)
Rating: 4 stars
11/25/2004
This is really good. And I agree much better the second day. I used red miso toasted sesame seeds instead of sunflower seeds and pretty much doubled the carrots. I am not vegetarian but this is quite tasty. It is pretty salty though. Very good on whole wheat toast with sliced tomato. Read More
(4)