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VEGAN CURRY LETTUCE CUPS
Those Vegan Chefs

Tofu Curry Salad

5 from 2 votes
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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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 Cups
Course: Salad
Cuisine: Indian
Calories: 373
Ingredients Method Notes

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

Method
 

Tofu Method
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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
  1. 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.