Name: Tofu Curry Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 14 oz. Firm Tofu; 1 Tbsp Curry Powder; ½ Cup Raisins or Dried Currants; 2 Tbsp Dill Fresh chopped; ½ tsp Kosher Salt; ¼ Cup Scallions (chopped); 1 Lemon (juice & zest); ½ cup Soaked Cashews; 1 Cup Coconut Milk; 1 Tbsp Curry Powder; 1 Tbsp Yellow Miso; 1 Tbsp Rice Wine Vinegar; ¼ tsp Kosher Salt

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This Tofu Curry Salad recipe is so good! I love that you can place a big scoop into a lettuce cup and have a healthy lunch. A curried tofu salad sandwich is also a great way to go, pick up some of your favorite vegan cheese and make a curried tofu melt sandwich between two thick slices of sourdough bread, cooked with olive oil until golden brown and full of crunchy texture.

This salad with raisins is mind-blowing warmed up with the extra curry Mayo and served over rice and sautéed peas. It’s easy to make this recipe oil-free, just remove the olive oil from the curry mayo, this recipe is full of protein and fiber. Curry salad is such a diverse recipe, you’ll love adding it to your rotation.

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How to Make Tofu Curry Salad

What You Need…

Firm Tofu is the base for this amazingly delicious recipe. Cut the tofu into small to medium-sized cubes.
Curry Powder is the key ingredient for this recipe. S&B curry powder is my favorite.
Curry Mayo is essential to make this dish creamy and luscious.

Chefs Tips

Don’t skip the raisins in this recipe, they add a nice pop of sweetness and texture variation. You can substitute dried currents as well.
Fresh dill is a must for adding a nice herbaceousness to the dish.

Tofu Curry Salad

Course: Salad

Cuisine: Indian

Keyword: Tofu, Vegan

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: Cups

Calories: 373kcal

Author: Those Vegan Chefs

This curry tofu salad with raisins is mind-blowing warmed up with the extra curry Mayo and served over rice and sautéed peas.

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Ingredients

Tofu Curry

14 oz. Firm Tofu
1 Tbsp Curry Powder
½ Cup Raisins or Dried Currants
2 Tbsp Dill Fresh chopped
½ tsp Kosher Salt
¼ Cup Scallions chopped
1 Lemon juice & zest

Curry Mayo

½ cup Soaked Cashews
1 Cup Coconut Milk
1 Tbsp Curry Powder

1 Tbsp Yellow Miso
1 Tbsp Rice Wine Vinegar
¼ tsp Kosher Salt

Instructions

Tofu Method

Preheat the oven to 400 degrees.
Press the tofu for 5 minutes, and dice the tofu into ½ inch cubes. Season the tofu with curry powder and kosher salt, and gently toss the cubed tofu in a bowl to evenly coat. Place on a baking sheet with parchment paper and bake for 35 minutes. The tofu should be firm with the edges starting to become crisp. Allow the tofu to cool.
Once cooled, place the tofu in a mixing bowl, add the raisins, and about ½ cup of the curry mayo, it's better to start with an amount that is less than you need because you can always add more but it's hard to take the mayo away. Toss to coat, the goal is to have enough curry mayo that the salad is moist and all of the tofu is coated with the curry mayo. Fresh chopped dill is added at the end along with chopped scallions, zest of lemon & about 1 tablespoon of lemon juice

Curry Mayo Method

Place all of the ingredients into the blender and puree until smooth. Place The Curry Mayo in the refrigerator to cool and set up.

Notes

Nutritional values are an estimate.

Nutrition

Tofu Curry Salad

High-Speed Blender

Measuring Spoons

Latch Jar