This creamy vegan chicken mayo sandwich uses shredded tofu and is not only just as delicious but is high in plant protein. Perfect weekday lunch option! If you’re craving the taste of vegan chicken, consider exploring creative recipes like Vegan Sesame Chicken. You might also love my Vegan Tuna Chickpea Sandwich—it’s high protein, super flavorful, and meal-prep friendly.
Ingredients You’ll Need
This sandwich is super simple, comes together in under 20 minutes, and you’ll find all the exact measurements in the recipe card at the bottom of the page:
- Extra firm tofu
- Soy sauce
- Celery
- Red onion
- Walnuts
- Fresh dill
- Dill pickles
- Plant-based mayonnaise
- Dijon mustard
- Lemon juice
- Garlic powder
- Salt & pepper
- White sandwich bread
- Plant-based margarine or butter
Instructions
Let’s make this Vegan Chicken Mayo Sandwich together.
I’ll walk you through each step—it’s super simple. When you’re ready for the full details like measurements and cook times, just head down to the recipe card at the bottom.
Step One: Shred the tofu using the large side of a box grater. Sauté it in a splash of oil with soy sauce until lightly golden. Set aside to cool.
Step Two: Mix up the sauce—just mayo, Dijon, lemon juice, garlic powder, salt, and pepper. Give it a taste and tweak if you’d like!
Step Three: Dice the celery, red onion, and pickles, then roughly chop the walnuts. Don’t forget the dill!
Step Four: In a big bowl, combine the cooled tofu, chopped veggies, and walnuts. Pour in the sauce and mix until creamy and well combined.
Step Five: Butter your bread slices, add a generous scoop of filling, top with another slice, and press gently. And done!
Vegan Chicken Mayo Sandwich
Ingredients
Filling
- 16 oz extra-firm tofu shredded; approx. 450 g
- ¼ cup soy sauce approx. 60 mL
- 2 tbsp olive oil for sautéing tofu
- 1 stalk celery sliced lengthwise, then finely diced; approx. ½ cup (70 g)
- ¼ cup red onion very finely diced; approx. 40 g
- ½ cup walnuts roughly chopped; approx. 57 g
- 1½ tbsp fresh dill finely chopped; approx. 2 g
- 3 tbsp dill pickles finely chopped; approx. 45 g
Sauce
- â…” cup plant-based mayonnaise approx. 150 g
- 2 tsp Dijon mustard approx. 10 g
- 1 tbsp lemon juice freshly squeezed; approx. 14 g
- ½ tsp garlic powder approx. 1.5 g
- ½ tsp salt table salt; approx. 3 g
- black pepper freshly ground
Sandwich
- 12 slices white sandwich bread soft-style; use gluten-free if needed
- plant-based butter or margarine for spreading on bread; optional
Instructions
- Shred the tofu using the large holes of a box grater.
- Heat 1–2 tablespoons of olive oil in a medium skillet over medium heat. Add the shredded tofu and soy sauce. Sauté for 5–10 minutes, stirring occasionally, until lightly golden. Set aside to cool.
- In a small bowl, whisk together the plant-based mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- In a large mixing bowl, add the cooled tofu, celery, red onion, walnuts, dill, and pickles. Pour the sauce over the top and mix until fully combined.
- Lightly butter each slice of bread, then add a generous scoop of the filling to half the slices. Top with the remaining bread and serve immediately.
Laura says
I just made this today and it is so delicious! Thank you for the great recipe <3
Hong Nguyen says
These look absolutely delicious and easy to make.
Tine says
i made this and had to leave a review. its super simple, filling, and just right for a quick lunch.