Sandwich Spreads: Tofu Spread
Description
This Tofu Spread is a vibrant, protein-packed alternative to traditional mayonnaise-heavy spreads. By pressing and crumbling firm tofu, you create a canvas for bold flavors, here enhanced with the earthy warmth of turmeric, the sharp bite of mustard, and the bright freshness of parsley and dill. The result is a creamy, slightly tangy condiment that holds up beautifully on crusty bread or soft rolls. It’s perfect for quick weekday lunches, picnic sandwiches, or as a dip for raw vegetables. The addition of soy sauce adds a subtle umami depth, while a dash of hot sauce can wake up the palate. This recipe is incredibly flexible, allowing you to customize it with olives, pickles, or peppers to suit your mood. It keeps well in the fridge for up to a week, making it an excellent meal-prep staple for healthy, satisfying sandwiches.Ingredients
Directions
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Press the tofu: Slice firm tofu blocks in half. Lay slices side by side on a cutting board between layers of paper towels or clean kitchen towels. Place a flat weight (like a heavy pan or jars filled with water) on top. Let sit for at least 30 minutes, or up to a few hours, to remove excess water.
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Prepare the vegetables: Wash and dry the parsley and/or dill, then chop finely. Cut carrots, celery, and scallions/onion into chunks small enough to fit into a food processor.
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Process the base: Place the chopped vegetables and herbs into the food processor. Pulse until well-chopped. If you prefer a chunkier texture, stop earlier; for a smoother spread, process longer.
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Combine ingredients: Crumble the pressed tofu into the food processor, leaving some room at the top for expansion. Add the mustard, soy sauce, hot sauce, turmeric (if using), and tofu mayonnaise (or yogurt).
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Mix and adjust: Pulse the processor several times to combine, then process until the mixture reaches your desired consistency. Taste and adjust seasoning, adding more soy sauce, hot sauce, or citrus juice (orange or lemon) as needed.
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Serve or store: Transfer to an airtight container. Refrigerate until ready to use. Enjoy on sandwiches, wraps, or as a dip.
Note
This spread keeps well in the refrigerator for 1-1.5 weeks. Store in an airtight container.
If you don't have a food processor, you can hand-chop the vegetables and mash the tofu with a potato masher. The result will be less homogenized but still delicious.
This is not a precise recipe. Feel free to play with ingredients. Add-ins like olives, pickles, radishes, or sweet red peppers can enhance the flavor profile.
Turmeric is optional but recommended if you want the spread to resemble the yellow hue of traditional egg salad.
Try to cut tofu slices to the same depth so that pressure is distributed evenly during pressing.
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