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Friday: Tofu Salad Sandwich

Friday: Tofu Salad Sandwich

Nisha Vora
5 from 5 votes
Prep Time 30 mins
Total Time 30 mins
Course Lunch
Cuisine American
Servings 4


  • 2 slices whole-grain bread of choice

Tofu Salad

  • 1/2 of a (14- or 16-ounce) block of extra firm or firm tofu
  • 3 tablespoons hummus
  • 1 tablespoon lemon juice
  • 1 pinch or two of kosher salt or sea salt
  • Black pepper to taste
  • 1 teaspoon Dijon mustard, whole grain mustard, or spicy brown mustard
  • 2-3 teaspoon of water, as needed

Sandwich toppers

  • Kale or arugula, or any other salad greens
  • Tomato slices
  • Carrot ribbons


  • Make the Tofu Salad: Drain the tofu and press for 20 minutes to remove excess water. Once pressed, chop into very small cubes. In a medium bowl, whisk together the hummus, lemon juice, salt, pepper, and mustard. Add the tofu cubes and stir gently to coat each piece. Taste for seasonings, adding more salt/pepper as needed.
  • Spread Tofu Salad onto one slice of bread. Top with sandwich toppers and any other optional toppings, and then with the other slice of bread.



This tofu salad makes enough for 2 sandwiches. The salad stays good in the fridge for several days so you can keep leftovers or make it for another lunch.
Keyword no added oil, nut-free, tofu, vegan lunch
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