Tofuna, aka tofu tuna-style sandwich spread, is one of my go-to standards, and probably the single recipe I make most often. And it’s one that’s shown up in a few of my books. If I’m having guests for lunch or brunch, I usually make a batch (or a double batch) of this no matter what else I’m serving. It practically gets inhaled, even by the staunchest of tofu skeptics. And yes, it really is ridiculously easy to make, and a great way to veganize tuna or chicken salad, for anyone still stuck on them.
And I can’t tell you how many people have suggested I go into business making and selling this. I don’t know if this would even be possible, given that two of the three ingredients are commercial products — Soy Boy® baked tofu, and Vegenaise®. My answer is always: “You can do this. You only need three ingredients and ten minutes!”
Use this as a spread for sandwiches—closed or open-face. Or just enjoy on its own as a protein-boosting side dish, or mounded over a green salad. Though all you absolutely need are three ingredients, the two optional ingredients are highly recommended.
