Tofu No-Egg Salad Sandwich


2 block of tofu
11⁄2 Cups Chickpeas or Garbanzo Beans
1 Cup Plain Greek Yogurt
2⁄3 Cup Dijon Mustard
1 Cup Diced Celery
1 Cup Diced Onions
1 1⁄2 Cups Peas
3 Tbsp Nutritional Yeast
1 tsp Garlic Powder
1/4 tsp Cayenne Pepper
1 tsp Turmeric
Salt and Pepper to taste
A little Sumac

Tofu No-Egg Salad Sandwich

Sep 14, 2022Brian Witmer
Contributed By: Live. Life. Simple.

This recipe makes 1 large tray *


  1. Cube the tofu, and then add all ingredients into a large mixing bowl and mix thoroughly.
  2. Spread Evenly on a tray lined with silicone or parchment 
  3. Pre-freeze 
  4. Freeze Dry
  5. Store Appropriately (See Tips and Tricks for storage help)

I did not use dividers, but wish I would have used dividers configured for 10 to help me portion this out.

Cycle Time

I did not Pre-Freeze my cycle time was just over 60 hours for 5 full trays in a Large Freeze Dryer with Premier Pump.


I used about 1⁄3 Cup of Cold Water for about 1/10th of a large tray amount. Mix and let stand covered for a while. This might be a good recipe to let sit in the fridge for a while to fully rehydrate the Tofu.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/TrayCycle times & rehydration for reference only. Your results may vary.


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