Tofu Sandwich Spread

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.

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.

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!

This is an awesome sandwich spread! I had some tofu left from making the BBQ tofu on Allrecipes so I made this spread. It was so good, I ended up eating about half while mixing it together. Great recipe!! Thanks for sharing!!

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(:

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.

Just tried tonight.. very good! will make it again. there are lots of variations you can do with this one. Next time I am going to omit the soy sauce and add more seasonings. (need low salt)

I loved this recipe! I could eat this everyday.

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!

OMG so good! Great as is and perfect for adding other ingredients. Very nice!!!

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.

My family loves this recipe. Exactly how it is written. Delicious!!!

This was pretty simple to make, as long as you remember to freeze and thaw your tofu beforehand. I am going to double or triple this next time. It’s a great weektime lunch staple.

This is a great recipe because it is versatile. I used 2 12-oz blocks of tofu, subbed 1/2 light miracle whip (for sweetness) plus 1/2 light mayo for the full-fat stuff, and added green and red peppers along with the veggies. Used the juice of one lemon. I could see myself always having this on hand for a meal or snack.

I love it so much

Okay, so I really do enjoy the occasional tofu and I was looking for something new to do with it. I made this and wow it was just amazing! I used a sweet onion not green and I didnt use the lemon juice and added a tad bit of curry powder. Other than that it was exact! GET THIS, all my kids ate it and loved and didnt even know it was tofu!

DELICIOUS! I was very surprised! I did use mine on a sandwich with sliced cucumber. I also added carrot and sea salt to my spread.