“Tofuna,” aka tuna-style tofu salad, is my go-to recipe as a sandwich spread, 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. My answer is always: “You can do this. You only need three ingredients and ten minutes!”
Only 3 must-have ingredients. The three must-have ingredients are baked tofu, vegan mayonnaise, and celery. Nutritional yeast is an optional but highly recommended ingredient, as are chives or scallion.
Spread on sandwiches or dollop on salads. Use this as a spread for sandwiches, or stuff into pita bread. 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.
- 8-ounce package baked tofu (see note)
- 1/2 cup vegan mayonnaise, or as desired
- 1 large celery stalk, finely diced
- 1 scallion (green part only), thinly sliced
- 2 tablespoons nutritional yeast
- Using your hands, crumble the tofu finely into a mixing bowl. Or, you can break the tofu into a few pieces, place in a food processor, and pulse on and off until finely and evenly chopped, then transfer to a mixing bowl.
- Add the mayonnaise and celery. Mix thoroughly. Stir in either or both of the optional ingredients. Transfer to a smaller serving container or serve straight from the mixing bowl.
Soy Boy® Tofu Lin or smoked flavor are my favorite kinds of baked tofu to use in this recipe, but it's good with whatever brand of baked tofu you have available.
Amount Per Serving:Calories: 177Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 238mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 6g
A few notes about baked tofu
Of all the varieties kinds of tofu, baked tofu is the newer kid on the block (though by no means a new product) when it comes to being stocked in conventional supermarkets. It’s one of the more tasty and versatile of tofu varieties, and the one that might most appeal to those who think they don’t like tofu.
If you can’t find baked tofu in your supermarket’s produce section, you’ll surely find it in natural foods stores. It comes in 5- to 8-ounce packages in flavors including Thai, Italian, Teriyaki, and Caribbean, and Smoked. Soy Boy® White Wave®, and Nasoya® are brands that offer baked tofu varieties, among others.
8-ounce packages of Soy Boy® Teriyaki or Smoked are my favorites for this particular recipe.
Sliced, diced, or crumbled, baked tofu can be used as a chicken or tuna substitute in recipes like this one. It’s a good choice for stir-fries and skillet dishes as well as for adding protein to green salads. Unlike tub tofu, it’s quite firm, so you don’t need to press or blot it. Already seasoned, it doesn’t take much effort to make it taste good — it already does.
Sliced and used just as is, baked tofu is also a quick, convenient sandwich or wrap filling. Try layered it with greens, sliced tomatoes, mustard, and vegan mayo.
If you like this recipe for tuna-style tofu salad, you might also enjoy …
See more easy vegan sandwiches & wraps.