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

Judy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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

Nutrition Facts

370 calories; 31.8 g total fat; 10 mg cholesterol; 632 mg sodium. 7.2 g carbohydrates; 18.8 g protein; Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2008
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. Read More
(134)

Most helpful critical review

Rating: 3 stars
03/16/2012
Not bad...Just think it needs something. Could be tinkered with but as is it's just okay. Read More
(4)
110 Ratings
  • 5 star values: 66
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
08/23/2008
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. Read More
(134)
Rating: 5 stars
08/23/2008
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. Read More
(134)
Rating: 5 stars
09/25/2008
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! Read More
(46)
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Rating: 5 stars
03/22/2008
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. Read More
(43)
Rating: 4 stars
04/08/2007
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. Read More
(25)
Rating: 4 stars
10/11/2010
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. Read More
(22)
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Rating: 5 stars
01/14/2008
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! Read More
(19)
Rating: 5 stars
11/18/2008
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. Read More
(17)
Rating: 5 stars
12/28/2008
LOVED IT!!! I followed the recipe exactly but I didn't freeze the tofu overnight. It still turned out great though!! Read More
(13)
Rating: 5 stars
08/17/2008
Sometimes it helps to let the dish sit overnight to let the flavors sink in but it tastes great as a sandwich and its really easy to make. I usually add less mayo because the tofu gives it enough of that whipped texture. Read More
(11)
Rating: 3 stars
03/16/2012
Not bad...Just think it needs something. Could be tinkered with but as is it's just okay. Read More
(4)