Ira’s Lunch Sandwich Spread

Serving size:
 4 Servings


    • 1 t
    • lemon juice
    • 1 t
    • Dijon mustard
    • 2 T
    • green bell pepper (minced, or use a red one)
    • 1⁄2 c
    • celery (minced)
    • 2 T
    • scallions (minced)
    • 8 oz
    • baked tofu
    • 2 T
    • parsley (fresh, minced)
    • 1 T
    • dill (fresh, minced, or 1 tsp dried)
    •   pn
    • sugar (optional)
    • 1⁄4 c
    • mayonnaise (or more to taste)
    • black pepper (freshly ground, to taste)
10 minutes
Ready in
10 minutes


Try this sandwich spread for a change of pace at lunch time!

Recipe adapted from Moosewood Restaurant Low-fat Favorites ©1996 by Vegetable Kingdom, Inc.


Grate the tofu on a medium-fine grater or crumble finely into bowl. Add remaining ingredients and mix well. Serve in pita or on multi-grain bread with lettuce and tomato. The mixture can also be served in hollowed-out tomatoes, on lettuce leaves or as a dip for crackers or raw vegetables.


Note: tailor the herbs to match the tofu—if it is Asian flavored tofu, substitute cilantro for the parsley and add some ground cumin and ginger; for Italian flavored tofu use the base recipe above and substitute lemon pepper for black pepper, sprinkle in a little garlic powder and/or dried Italian herb mix. Seasonings like Spike work well too.


Special Diets: 

Food Allergies: