Tofu Salad Sandwich Filling

Tofu salad stuffed into a whole wheat pita makes for a nice, light lunch.

Tofu salad stuffed into a whole wheat pita served up with tossed salad makes for a nice, light lunch.

My daughter has been taking this wonderful salad, inspired by a recipe in The Candle Cafe Cookbook, to school for lunches this week. It’s become my favorite pita filling, and it’s super easy to make! I hope to keep a batch on hand in the fridge at all times.

Tofu Salad Sandwich Filling
makes about 4 big servings

  • 1 pound tofu, cut into 1/2 to 1/4 inch cubes
  • 1/4 cup tahini
  • 2 tablespoons white miso
  • 1 teaspoon or so lemon juice (add more to taste)
  • 1 teaspoon dried dill
  • 1 teaspoon Spike seasoning
  • pinch ground pepper
  • 1 stalk celery, diced
  • 1 large carrot, shredded
  1. Bring a pot of water to a boil on the stove.
  2. While the water boils, combine all ingredients except the tofu in a large bowl.
  3. When the water boils, add the tofu, and boil until the cubes float (which should only take a minute or two).
  4. Drain the tofu and stir gently in with the remaining ingredients. Serve warm over spinach, or  let it cool and stuff into pita or mound on salad greens.

6 thoughts on “Tofu Salad Sandwich Filling

    • It makes the cubes just a little firmer, so that they don’t break up as much when you toss them with the dressing. Plus, the heat helps melt the tahini, which makes it easier to get the thick dressing spread throughout the salad.

  1. Pingback: 30 Days of Vegan–Day 6, Cobb Salad « Lean Green Suburban Machine

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