Tofu Salad Sandwiches are one of my family’s favorites for a quick lunch! Traditional flavors like dill, red onion, and a secret ingredient make this tofu “egg salad” a classic!

Warmer weather means no-cook meals are a priority. This past weekend after a few hours of yard work, I whipped up half a dozen Tofu Salad Sandwiches to feed my hungry fellas. In minutes the entire tray was gone!

In my pre-vegan days, I would make egg salad pretty regularly, and apart from subbing in tofu, this is pretty much exactly the same recipe my mom taught me ages ago, with one little addition.

Vegan Tofu Salad Sandwich Filling Ingredients

Super simple ingredients and about 10 minutes (minus tofu pressing time) are all you need for a great quick lunch!

Tofu, onion, celery and spices arranged to prepare tofu salad.
  • Tofu – Extra firm tofu works best for this tofu salad! I like to wrap the tofu in a clean tea towel and place my cast iron on it for 10 to 15 minutes to press as much liquid out as possible.

  • Red Onion

  • Celery

  • Dill – Fresh or dried is fine! If you use fresh, just add about 1 teaspoon more since dried herbs are quite a bit more pungent.

  • Tumeric – Along with the mustard, turmeric adds color to the salad.

  • Garlic Powder

  • Kala Namak – The secret ingredient! Kala Namak, or Himalayan Black Salt, is a popular spice in some South Asian cuisines. Kala Namak has a high sulfur content and imparts the “eggy” flavor. It is a more obscure ingredient, and I was hesitant to try it several years ago, but now it has a permentant home in my pantry! Use Kala Namak in any dish you want to add “eggy” ness to, like tofu scramble or deviled potatoes.

  • White Bread – I’m all for a good multigrain from time to time, but there’s just something so comforting about a nice sandwich with soft white bread. Try my Super Simple Sourdough, or grab your favorite squishy loaf from the grocery store.

  • Vegan Mayo

  • Mustard

  • Relish
Green bowl with tofu salad next to a plate of sandwiches.

This tofu salad sandwich filling stores well in a covered container in the refrigerator for up to 4 days. Make a batch for your next family picnic or hiking trip! The sandwiches travel well, and the filling is equally delicious eaten with crackers.

Sandwiches stacked on a white plate.

Tofu Salad Sandwich Filling (Vegan!)

sonia.h.merkel
These sandwiches are so easy and so delicious! Classic "egg salad" flavors like dill, red onion, and relish with a vegan twist,
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Lunch
Cuisine American

Ingredients
  

  • 1 block extra firm tofu
  • 2 ribs celery, diced
  • ¼ small red onion, diced
  • 2 tablespoons yellow mustard
  • 2 tablespoons vegan mayo
  • 2 tablespoons relish
  • 1 teaspoon dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kalam nalak
  • ¼ teaspoon turmeric

Instructions
 

  • Wrap the tofu in a clean dishcloth and place something heavy on it, like a cast iron pan. Press for 15 minutes. In a medium-sized bowl, break the tofu into small pieces and smoosh it with a fork.
  • Add the spices, mayo, mustard, onions, and celery. Mix well. Add a few grinds of fresh black pepper and up to ½ teaspoon of salt if needed. Serve on soft white bread or with crackers.
Keyword Easy, Sandwiches, Tofu

I sure hope you like these sandwiches as much as we do! If you try them out, let me know! Tag me on Instagram @vegansfordinner.

Thanks a bunch!

<3

Sonia

Pintrest pin for tofu salad sandwich filling