Tofu Sandwich Spread

Tofu Sandwich Spread

Judy 0

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

Ingredients 15 m {{adjustedServings}} servings 370 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. 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.
  2. Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.
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Reviews 78

  1. 98 Ratings

Big Kev

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.


I thought the recipe called for too much dressing, so I used only 1/4c. mayo, 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.


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!