- of Reviews
Reviews:
Most Helpful
UGC Reviews Modal
Reviews for: Photos of Tofu Sandwich Spread
Reviews:
Most Helpful
1 of 86
Really good! I added crushed red pepper and a pinch of salt since I used low sodium soy. Next time I'll try curry powder and maybe some cashews in the mix.
Helpful
(10)
I really love this! Though the freezing part was slightly annoying 'cause I wanted it right then--but worth the wait! And I was curious about the amount of soy sauce.. but really it's amazing! I'm looking forward to stuffing a pita with this! And for experimenting some with various spices and whatnot. Huge kudos to the creator of this recipe.
Helpful
(10)
I was very excited to find this recipe. I remember back about 10 years ago when I was in college I used to buy an eggless tofu salad from Whole Foods Market. I remember it having curry in it. The texture of this salad turned out exactly how I remember the Whole Foods salad. I changed the recipe for my purpose. I used regular onion instead of green omitted the lemon juice left out the soy sauce and added a bit of salt curry powder black pepper and paprika. I'm dairy free right now and this is a great addition to the other sandwich spreads I have been eating.
Helpful
(9)
This recipe is off the chain! I already had frozen tofu so I used that and put celery seed instead of celery cause that's what I had on hand. Additionally I put white onion instead of green and white wine vinegar with a little frozen lemon zest instead of lemon juice. I also added a bit of curry. So good! I don't even really like tofu but I have a bunch from WIC - what a great way to use it up!
Helpful
(8)
Pretty good! I was skeptical about the amount of mayonaise but with extra firm tofu (which is what I bought) you need that amount bc it really isn't that soft to crumble. It could be different with firm; not sure I'll have to try that next time. I don't have celery so just used pickles. I tried a small bit on a piece of bread with lettuce and mustard; I really loved the mustard wtih it so I think it needs it in the mix.:) Great spread and probably you could add lots of different seasonings and veggies to taste. thanks for the recipe!
Helpful
(7)
Prior to making this recipe I did not like tofu at all--the test and texture turned me off. I'm vegan so I have been seeking a tofu recipe that I can embrace. Well I found it! This recipe is delicious! I just made it for the first time today and I will be adding it to my weekly rotation. Thanks Judy!!
Helpful
(7)
Yum. Can't believe I'm saying this but I really liked it. Tofu is usually not my favorite. I liked the Asian flavors. I added cilantro and one tablespoon rice vinegar to brighten it. Also added cashews for crunch. Next time would put in red pepper too. I like the idea of curry powder that others have tried but then I would not put in the soy sauce.
Helpful
(6)
this was great! I used soy mayonnaise (vegenaise) tried it as is without adding additional seasoning and it was great. I look forward to adding curry powder and the like in the future.
Helpful
(6)
I actually like the taste of this one better than the real stuff. I used silken tofu capers fresh dill and 1/4 cup of vegan mayo. This stuff rocks!!! If you use vegan mayo my nutritional calculator says that each serving has only 69 Cal and 2.8g of fat!!! Two BIG thumbs up for eggless salad!
Helpful
(6)
The recipe was easy and sounded good. It was close enough to chicken salad that my taste buds could not get past the notion and kept tasting it as if it were chicken salad. I think that if you are a recent vegetarian convert the resemblance might cause you trouble.
Helpful
(3)
