Tofu Chicken Sandwich Spread

tofu spread 2

Ryan and I have gotten a lot of funny looks when we go grocery shopping.  We like to buy things in bulk and keep it around so we always have what we need on hand.  I’ll have to admit, our grocery cart can start looking pretty funny when it’s overflowing with loads of pasta and grains on top and two 25-lb. bags of oats on the bottom.  Most memorable are the comments we’ve gotten.  Several people have asked how many kids we have.  When we tell them none, they look at Ryan, then they look at me, and wonder where on earth we hide all the food!  I knew we had really done it when the people behind us in checkout at our favorite bulk food store asked us if we run a restaurant.  Well kinda… not really… does a food blog count?

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At Costco I can just about bet on getting a comment about our tofu.  Really, what’s wrong with buying five boxes with three packs of tofu in each one?  I guess that really takes people by surprise.  Then follows the natural question: What do you do with all of that tofu?

tofu spread 3

So then I take a moment for a brief advertisement and head them on over to Veggie on a Penny!  (Don’t worry, just kidding.)  I try to explain to them there are so many things you can do from scrambling it like scrambled eggs all the way to freezing it which totally changes the texture.  I love this recipe of tofu sandwich spread because the texture is so different from what you may be used to.  The texture after freezing tofu is much more similar to chicken sandwich spread rather than egg salad spread. So here it is.  To all of my doubting fellow-shoppers, just one more amazing way to enjoy one of our 15 packages of tofu.

Tofu Chicken Sandwich Spread
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 19 oz. firm or extra-firm tofu, frozen then thawed
  2. 1 Tbsp. Bragg's liquid aminos or soy sauce
  3. 1 tsp. McKay's chicken-style seasoning, vegan
  4. 1 tsp. onion powder
  5. 1 stalk celery, diced small
  6. 2 green onions, diced
  7. juice from 1 lemon
  8. 1/4 tsp. dried dill weed (opt.)
  9. 1/2 C. vegan mayonnaise
Instructions
  1. Freeze 19 oz. of tofu overnight and set out in the morning to thaw.* Once thawed, mash the tofu with a fork. Add in the Bragg's liquid aminos, McKay's chicken-style seasoning, vegan, onion powder, celery, green onions, lemon juice, dill weed, and vegan mayonnaise. Store in the refrigerator for up to one week. Great as a sandwich spread or as a cracker dip.
Notes
  1. *You can also microwave the frozen tofu or thaw it in hot water to speed up the process, it will not ruin the texture or flavor.
Veggie On A Penny http://www.veggieonapenny.com/
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Comments

  1. Kristi–

    This blog is fantastic! I’m sharing it with a friend who runs a food blog for Spectrum Magazine. I hope you really do pitch your website to the curious folks–this blog is very professional and everyone could benefit from it!

    Cheers!

    Shanna

    • Thanks, Shanna. I am happy that my food blog is getting out. The best part about having a blog is knowing that people are eating more healthy meals because of recipes that I can share with them. That is the greatest satisfaction.

  2. Rebecca Smith says:

    I’m not a vegan, however am a lover for vegan food. I tried this recipe and my meat loving husband also really enjoyed it. I love the crunchy texture the onion (I used 1/2 a yellow onion) and the celery added to the already changed texture of the tofu. Many people think tofu is a lost cause but you my dear have made tofu so yummy. Post more please :)

  3. Thanks Becky I’m glad the hubby like it too.

  4. Mary Alice says:

    I love your blog! And your recipes are wonderful too. Can’t wait to try this one

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