Chickenless Salad Sandwich


Chickenless Salad Sandwich

This vegan chicken salad is fantastic piled on a sandwich. You can use your own choice of vegan mayo and mustard by your taste and your fat preference. A perfect vegan lunch for school or work or when you're in the mood for something easy, quick, healthy and delicious.
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 15 minutes
1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings 4 sandwiches


  • ½ cup (120ml) low-sodium “no-chicken” flavored vegetable broth (or regular low-sodium vegetable broth)
  • ¼ cup (60ml) liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • 1 tsp dried thyme
  • ½ tsp dried marjoram
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp liquid smoke
  • One 14 oz (397g) block extra firm tofu, drained and pressed for 1 hour (see How to Press Tofu)
  • ⅓ cup (75g) vegan mayonnaise
  • 1 tsp Dijon mustard (gluten-free if necessary)
  • 1 tsp dried dill
  • 2 celery stalks, halved lengthwise and finely chopped
  • ¼ small yellow onion, diced
  • salt and black pepper to taste
  • lettuce
  • sliced tomato
  • 8 vegan bread slices (or 4 vegan sandwich rolls; gluten-free if necessary)


  • Combine the broth, liquid aminos, thyme, marjoram, garlic powder, onion powder, paprika, and liquid smoke in an 8×8-inch (20×20cm) baking dish. Slice the tofu into ½-inch (1cm) 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/180°C. 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. Serve immediately, or store the sandwiches in an airtight container in the fridge for up to 5 hours.


You can also serve this in a tortilla or lavash as a wrap. Or ditch the bread altogether and throw it in a bowl with some lettuce and you have yourself a salad.
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