Chickenless Salad Sandwich

By Ridhvika Chitalia

Feb, 24th


4 persons
Cook Time
30 minutes
16 - 18


  • ½ cup low-sodium “no-chicken” flavored vegetable b
  • ¼ cup liquid aminos (or gluten-free tamari; use co
  • 1 teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon liquid smoke
  • One 14-ounce block extra firm tofu, drained and p
  • ⅓ cup vegan mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried dill
  • 2 celery stalks, halved lengthwise and finely chop
  • ¼ small yellow onion, diced
  • Salt and black pepper to taste
  • Lettuce
  • Sliced tomato
  • 8 vegan bread slices


  • Combine the broth, liquid aminos, thyme, marjoram, garlic powder, onion powder, paprika, and liquid smoke in an 8 × 8-inch baking dish. Slice the tofu into ½-inch cubes, add to the marinade, and toss until coated.
  • Marinate the tofu for 20 minutes, tossing a couple of times to evenly distribute the marinade.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Use a slotted spoon to scoop and spread the tofu onto the prepared baking sheet.
  • Bake for 30 minutes, tossing once halfway through, until crisp and golden brown. Remove the tofu from the oven and let cool for about 5 minutes.
  • Combine the mayonnaise, mustard, and dill in a large bowl. Add the celery, onion, and tofu and stir until thoroughly combined. Season with salt and pepper.
  • You can eat it right away or chill it before serving to allow the flavors to marry. The salad can be made up to 2 days before serving.
  • To assemble each sandwich, place some lettuce and sliced tomato on one bread slice (or the bottom half of a roll). Add a big pile of the salad and top with another slice of bread or the top of the roll.