Tofu Curry Salad
Servings: 4 Cups
Calories: 373kcal
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
Calories: 373kcal | Carbohydrates: 29g | Protein: 16g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 614mg | Potassium: 477mg | Fiber: 4g | Sugar: 13g | Vitamin A: 117IU | Vitamin C: 17mg | Calcium: 188mg | Iron: 6mg
