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4.50 from 6 votes

Hearty Vegan Tofu Salad Sandwich

With granny smith apple, dried cranberries, walnuts, and baked tofu bites mixed with vegan mayonnaise and dijon mustard. The perfect make-ahead sandwich for work or school.
My Notes:
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Meal Type: Lunch
Special: Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Vegan Meat
Tool: Oven
Ingredient: Cranberries, Tofu
Servings: 4 sandwiches
Calories: 559kcal
For the tofu bites:
  • 2 tablespoon(s) nutritional yeast
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) soy sauce
  • 1/2 teaspoon garlic powder
  • 1 12oz block(s) extra-firm tofu drained
For the sandwich:
  • 1/2 granny smith apple chopped
  • 1/4 cup(s) chopped walnuts or pecans
  • 1/4 cup(s) dried cranberries or raisins
  • 1/4 cup(s) vegan mayonnaise
  • 2 teaspoon(s) dijon mustard
  • 4 bagels, buns, or 8 slices of bread, toasted optionally (Gluten-free if preferred)
For the tofu bites:
  • OVEN: Preheat your oven to 375F (190C). Line 2 large baking sheet with parchment paper.
    AIR-FRYER: Preheat your air-fryer to 350F (180C).
  • In a large bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder. Break the block of tofu into small chunks and add them to the bowl. (No need to press the tofu first). Toss the tofu well to evenly coat in the sauce mixture.
    OVEN: Spread the tofu evenly across the baking sheets and bake for about 30 minutes, stirring halfway through, until lightly golden.
    AIR-FRYER: add the tofu to the air-fryer and cook for about 20 minutes, shaking halfway through, until lightly golden.
  • To assemble the sandwich:
  • Add the tofu bites along with the granny smith apple, chopped walnuts, dried cranberries, vegan mayonnaise and dijon mustard to a medium bowl. Mix well to combine.
  • Serve by loading up a bagel (or bread of choice) with the tofu salad. Store any leftover salad in an air-tight container in the fridge. It's great prepared ahead of time making it perfect for an easy packable lunch or make-ahead meal.
Oil-free: for oil-free sub olive oil for aquafaba or vegetable broth, and sub vegan mayonnaise for vegan yogurt.
Nut-free: sub walnuts for pepitas or sunflower seeds.
Make-ahead/ meal-prep: The tofu bites can be made ahead of time and stored in an air-tight container in the fridge. You can use the tofu bites warm or cold.
Serving: 1sandwich (recipe makes 4 sandwich) | Calories: 559kcal | Carbohydrates: 71g | Protein: 21g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 975mg | Potassium: 389mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan