Tofu Salad Sandwich


This quick and easy SoyBoy recipe for tofu salad sandwiches features Asian flavors and the texture of toasted walnuts.

Servings: 4-6


  1. Plan ahead and drain the block of tofu really well. Then gently squeeze it in a clean kitchen towel to remove any excess water.
  2. Meanwhile, add 2 tsp. vegetable oil to a heavy bottomed pan on medium heat and toast 1⁄2 cup chopped walnuts, stirring regularly, until lightly browned, season with salt to taste and immediately take them out of the pan to cool. (Alternately, substitute 1-2 Tbs. already toasted sesame seeds)
  3. Use a large mixing bowl to combine the drained tofu, tahini, soy sauce, sesame oil, mustard, cilantro, green onion and minced ginger. Add 2-3 Tbs. vegan mayonnaise and gently mash everything together, adding more mayonnaise if desired.
  4. Fold in the toasted chopped walnuts (or toasted sesame seeds) and keep cold in a tightly sealed container in the fridge until ready to serve on whole grain bread with optional sliced tomatoes and fresh baby spinach.

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