half sandwich of vegan tofu salad with grapes, tomato, arugula, celery

Harvest Tofu Salad Sandwiches

  • Author: Alex Caspero
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Salad, side dish
  • Method: Oven
  • Cuisine: American


Harvest Tofu Salad Sandwich! If you love Panera’s chicken salad sandwich, you’ve gotta try this vegan version! A tip for PERFECT chewy tofu that tastes just like chicken.



  • 1/2 cup mayo (I prefer either Just Mayo or Hellman’s vegan mayo)
  • 1/2 cup thinly sliced celery
  • 1/3 cup sliced (or halved) seedless red grapes
  • 1 package extra-firm tofu
  • 1/4 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage


  1. Preheat oven to 400 degrees F.
  2. Press the tofu using a tofu press or by rolling it in paper towels and pressing a heavy object on top.
  3. Slice tofu into 4 slabs, then cut those into 8 slabs so you have thin strips. Add tofu to a glass baking pan along with vegetable broth, soy sauce, thyme, sage and a few cracks of fresh ground pepper. Bake for 25 minutes until tofu is golden brown, then set aside to cool.
  4. Once tofu is cool, tear into bite sizes pieces. I find that tearing creates better chunks rather than chopping into cubes, but do whatever is easiest for you.
  5. Toss cooled tofu chunks with mayo, celery and grapes, then season to taste, if needed, with salt and pepper.
  6. To serve, start with toasted bread, layer with lettuce (butter lettuce is my favorite here) and thin slices of tomato. Top with a scoop of salad and another piece of toasted bread. Enjoy immediately! Leftover salad will keep in the fridge for 3-4 days.

Keywords: tofu chicken salad sandwich, easy vegan sandwich