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Chicken-Free Salad Sandwiches from Everyday Vegan Eats

Chicken-Free Salad Sandwiches


From Everyday Vegan Eats: Family Favorites from My Kitchen to Yours by Zsu Dever. Copyright ©2014 by Zsu Dever. Used with permission from Vegan Heritage Press.

Your protein of choice – Soy Curls, tofu, or TVP – is right at home in this easy-to-make sandwich filling. You can take a step back in time to the eighties and stuff it into a tomato or just add it to a bed of crisp green salad. Of course, it’s also fantastic between two slices of bread or served in lettuce cups.


  • 4 cups coarsely chopped tender soy curls, marinated tofu, or savory tvp, cooled thoroughly
  • 2 celery ribs, finely chopped
  • 1/2 small onion, finely chopped
  • 1/2 small red bell pepper, cored, seeded, and finely chopped
  • 3/4 cup vegan mayonnaise
  • 1 tablespoon sweet relish
  • sea salt and fresh ground black pepper
  • 8 slices toasted bread, gluten free bread, or butter lettuce


  1. In a large bowl, combine your protein of choice with the celery, onion, bell pepper, mayonnaise, relish, and salt, and pepper to taste. Set aside for 10 minutes to blend the flavors.
  2. Make sandwiches with the mixture, using either toasted bread or lettuce cups.