Vegan Chicken Mayo Sandwich
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!
Servings 6 serves
Calories 413kcal
Ingredients
Filling
- 16 oz extra-firm tofu shredded; approx. 450 g
- ¼ cup soy sauce approx. 60 mL
- 2 tablespoons 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 tablespoon fresh dill finely chopped; approx. 2 g
- 3 tablespoons dill pickles finely chopped; approx. 45 g
Sauce
- ⅔ cup plant-based mayonnaise approx. 150 g
- 2 teaspoon Dijon mustard approx. 10 g
- 1 tablespoon lemon juice freshly squeezed; approx. 14 g
- ½ teaspoon garlic powder approx. 1.5 g
- ½ teaspoon 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 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.
Video
Nutrition
Calories: 413kcal | Carbohydrates: 31g | Protein: 13g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1246mg | Potassium: 283mg | Fiber: 2g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 3mg