Mealime recipe · lives on in MealPot
Open-Faced Curried Tofu Salad Sandwiches with Lettuce & Cucumber
- 25 min
- 2–6 servings
- 661 kcal / serving
- ★ 4.1 on Mealime
A tart, creamy tofu salad sits on crisp toast with crunchy vegetables and cool lettuce, making a quick weeknight sandwich with distinct curry notes and a bright crunch from cucumber and pepper.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ headbutter (Boston) lettuce
- 1 mediumcarrot
- 1 stickcelery
- ½English cucumber
- 1 (12 oz) pkgextra firm tofu
- 1 clovegarlic
- ⅛ cupnutritional yeast flakes
- ½red bell pepper
- 4 sliceswhole grain bread
- carrots
- English cucumbers
- red bell peppers
From the pantry: black pepper, curry powder, Dijon mustard, extra virgin olive oil, onion powder, rice vinegar, salt, turmeric, ground, vegan mayonnaise
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · vegetable peeler
Directions
- Press the tofu: sandwich the tofu halves between towels and weight them on a baking sheet to draw out moisture while you prep the vegetables.
- Wash and dry all fresh produce so they’re ready to assemble later.
- In a bowl, whisk together vegan mayonnaise, nutritional yeast, Dijon, rice vinegar, and the spices to form a creamy dressing.
- Crumble the tofu into the dressing and mash with a fork until it resembles small chunks and coating isn't dry.
- Peel and grate the carrot, then add it to the tofu mixture along with diced celery.
- Dice the bell pepper and fold it into the salad, mixing until everything is evenly distributed; set the mixture aside.
- Preheat the oven to broil and position the rack close to the heat; mix minced garlic with olive oil and a pinch of salt for a garlic oil.
- Arrange the bread on a sheet, brush with garlic oil, and broil briefly until toasted. Remove from the oven and let cool slightly.
- Slice the cucumber into thin rounds and separate the lettuce leaves.
- To serve, place toasted bread on plates, layer with lettuce, spoon over the curried tofu salad, and top with cucumber slices; season the cucumber with salt and pepper as desired.
Two tips
- Make-ahead: the tofu salad can be stored in the fridge for up to 1 day before serving.
- Serving idea: turn the mixture into wraps using the same lettuce and cucumber for a different texture.
Nutrition per serving
- Calories
- 661 kcal
- Protein
- 31 g
- Carbs
- 46 g
- Fat
- 42 g
- Fiber
- 11 g
- Sodium
- 511 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.