Tofu Sandwich Spread Recipe

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.

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.

Well, to be honest, I have never tried tofu before and quite frankly, the thought of it used to induce nausea.However, that being said, I was given 3 packs of extra firm tofu(we are poor and I guess it was cheaper for that person than buying meat, but beggars cant be choosers)so I had no choice but to figure out how to fix this stuff and feed my kids and actually make it taste edible.I found this recipe and tried it out.IM SURPRISED, it was actually good.I forgot however, to use the soy sauce until the end so when I did finally add it I didn't even measure it since half was already gone.If I had to guess, I'd say I used less than a TB but as stated most the tofu was gone already.I found the spread to be crumbly, I guess is the word, but I had extra firm and it wasn't that bad, it was not soggy at all anyway.I also had no celery so I added a little celery seed, and some dill weed too, and I did put in a dash of cayenne pepper to give it more kick but not too much my kids don't like spicy.I also added sunflower seeds for a crunch.I was going to add finely diced bell pepper but I was out of that too(again any food is a blessing).I didn't add onion either.I did freeze my tofu first though and allowed it to thaw and etc...made the difference I believe. We ate this rolled up in tortillas since we had no bread and I added cooked black beans atop and sprinkled cheese on, its good.I saved the rest and put it in the fridge and we ate it on crackers the next day it was still good.

After years of trying to be more vegetarian, this easy recipe has made the difference in me eating tofu. I don't have to cook anything! Freezing it first definitely makes a difference in the texture, and I use a tofu press to get the water out once I've thawed it. So far I've used tamari instead of soy sauce, b/c that's what we had, and low-fat mayo. Once I've made a batch, I split it into 2 halves, for variety. For one half, I add curry (great suggestion!). For the other, I add mustard and chopped pickles, as I would tuna salad. Both are yummy!

I did not freeze this, I pressed it so I could use it right away. I needed it to set up overnight in the fridge. I added 1/2 spoon of each, curry powder, paprika black pepper,garlic powder, turmeric .Then I added diced red pepper about 3 Tablespoons. 1 tsp yellow mustard.

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!

Brilliant recipe. Can easily be made vegan with just olive oil for the sauce instead of mayonnaise. I used chopped parsley, chopped green pepper, dill, and paprika instead of the other ingredients. I am going to make this on Easter for my family to try while they make their chicken salad sandwiches.

Use baked tofu (found at trader joes or health food stores) then you don't have to freeze and squeeze. Just crumble or mince. Also omit soy sauce and lemon (baked is already seasoned) add chopped almonds or other nuts. Yummy.

Yum, yum, yum! This was so good. I tried canned "tuno" once and it was horrible so this is a wonderful vegetarian version of tuna salad. I did cut down the mayonnaise to about 1/4 cup because I'm not fond of it, I also added 2 tbsp Dijon, garlic salt, and about twice as much soy sauce. I put it on bread with a slice of cheese and grilled it, it was sooo yummy, tasted just like a tuna melt. Definitely something I'll remake often!

This recipe is simple yet amazing! I followed the directions but I added a stalk of celery and used white miso because that was all I had. I let is sit for a day like other reviewers has recommended, and it was SO worth the wait! My two year old gobbled it up on wheat toast with lettuce.

Great recipe....but I decided to spread the mixture on flat bread, top with lettuce leaf and roll it up. I then sliced it into pinwheels to give it a nice sushi effect. Handy snack.

Easy to make and tastes great. I didn't have soy sauce and used Liquid Smoke. Will make again.

Surprisingly good! This actually tastes as good as any chicken salad sandwhich i've ever had, despite having so little seasoning! Definitely worth making.

Excellent! I didn't understand why the tofu would need to be frozen but it's fantastic in this recipe. it makes a great sandwich! I used extra spices because I have so many Pensey's Spices. Thank you!

Great recipe! As with anything made w/ tofu, eat with in a day or so or the tofu gets weird. It is a staple go to lunch for me.

Love it, easy to prepare, very tasty, great for a lunch at work. I throw in some mustard to give it a little punch.

I've made this numerous times and it always gets rave reviews, even from omnivores. Try adding a couple drops of liquid smoke to the dressing mix and deleting the lemon juice - over the moon!

Made it three times already this month.

I don't really want to rate this recipe low just because I didn't think it was awful but I also didn't enjoy it. I feel like its probably not the best to try when you haven't had much experience with tofu. It was very bland after I followed the instructions. I decided to add some sriracha which did help a little with flavor but I just couldn't get it to my liking. I wouldn't recommend this to anyone who is trying tofu for the first time.

I substituted mayo for sour cream because I'm not a fan of mayonnaise, it came out amazing and I'll definitely be making this again(: