“Tofuna” Sandwich Spread (aka Vegan Tuna Salad)
Prep time
Total time
This sandwich spread is one of my standards, and quite possibly the single recipe I make most often. If I’m having guests for lunch or brunch, I often make a batch of this no matter what else is being served. And it practically gets inhaled, every time. Use as a spread for sandwiches—closed or open-faced, or just enjoy on its own on the plate or mounded over greens. Though all you absolutely need are three ingredients, the two optional ingredients are highly recommended.
Recipe type: Entree
Cuisine: American
Serves: 4 to 6 servings
  • 1 (8-ounce) package baked tofu (see Note)
  • ½ cup vegan mayonnaise, or as desired
  • 1 large celery stalk, finely diced
Optional Ingredients
  • 1 scallion (green part only), thinly sliced
  • 2 tablespoons nutritional yeast
  1. 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.
  2. Add the mayonnaise and celery. Mix thoroughly. Add the scallion and nutritional yeast, if using, and stir to combine.
  3. Transfer to a smaller serving container or serve straight from the mixing bowl.
Note: Soy Boy smoked or Tofu Lin are my favorite brands of baked tofu for this recipe.

Credit: Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Evan Atlas.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-tuna-salad-tofuna