curry tofu salad

Vegan Curry Tofu Salad- Turn it into a hearty wrap, stuff into an avocado or served over a bowl of baby spinach. Flavorful and healthy! | www.feastingathome.com #currytofu

Curry Tofu Salad 

olive oil

salt and pinch pepper

¼ cup cashews, chopped

golden raisins

celery- chopped

red onion

apple – diced

cayenne pepper

curry powder (start with two, add more to taste)

vegan mayo

honey

apple cider vinegar

salt and pepper

Wrap up in a whole wheat tortilla or

greens vinegar

Serve in an halved, salted, avocado.

With paper towel in hand, blot and press the water out of the tofu. Cut it into small cubes and gently blot again.

In a large skillet heat oil over medium heat. Add the salt and pepper to the oil then add tofu. Sear on all sides until deeply golden, using a metal spatula to turn, repeatedly.  Once most sides are golden place in a medium bowl.

Add raisins, onions, apple, celery, cashews, cilantro, and give a stir.

Add spices, vegan mayo, honey (or agave), vinegar.

Taste, season with salt and pepper and adjust heat if you want to make it more spicy.

Make wraps or stuff into pitas with a handful of greens, or stuff avocados ( season avocado with salt first) or served over a bed of lightly dressing greens- arugula, spinach, salad greens.

I'm so happy to have discovered your site, every recipe I've tried is amazing, and this is no exception.  As far as I'm concerned, Sylvia can do no wrong - if you're looking to nourish your body with delicious, nutrient-dense food, look no further.  Thanks for sharing your gifts with the world : )

I've been looking for something different to make for dinner and oh wow, I'm glad I stumbled across your Curry Tofu Salad its such a great recipe. It totally deserves 5 stars. A definite keeper. I'll be making it again soon.

This is an instant favorite and it will be in rotation! Thank you for creating such vibrant and flavorful recipes. It makes eating such a joy! I have tried several of your recipes and have loved them all.

This curry tofu salad recipe is AMAZING!  So flavorful and easy to prepare.  I have to say following your instructions on how to cook the tofu resulted in the crispiest best tofu I have ever made in my life.  Thank you for the great recipes.

PS I am a different Heather than the one who reviewed below in July :)

This is the first of the Feasting at Home recipes I’ve tried, and I’m so happy I stumbled onto this site. You have approachable recipe ideas for the busy home cook, and if the others are as good as this one- yay!! I served the tofu curry salad over mixed greens with green onions as a garnish (I love green onions).  It was super quick, easy to make, and a hit! Highly recommend!

I made this for dinner and my husband and I devoured it all. Delicious. Thank you again for another amazing recipe.

Loved this one! So easy to prepare and so flavorful! It reminds me of a Sri Lankan omelet - egg beaten with curry powder, salt, onions, and chilies, then fried. This tastes just like that! I omitted the celery, because yuck, and it’s totally good without it! Will definitely make again. Thank you!!!

I saved this along time ago. We love this recipe

Perfectly balanced flavours and consistency.  I made it with the suggested alternates of flat leaf parsley and scallions.  It was absolutely delicious.  Hubby &amp; I were “fighting” over it.  I can see myself making this salad once a week.  Thank you soooo much!!!

This Curry Tofu Salad is a vibrant, flavorful, and realistic chicken salad substitute. Toss the “chicken” style tofu in the creamy curry sauce and layer it into lettuce cups for a refreshing and healthy lunch!

Curry Tofu Salad

extra-firm tofu

cornstarch

salt

curry powder

mango chutney or apricot jam

black pepper

rib celery, finely diced

green onion, chopped (white and green parts)

raisins

cashew

cilantro,

Press the tofu - Wrap the tofu in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 30 minutes. You can skip this step if you buy the super firm variety in a vacuum pack.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Slice the tofu into about 6 slices, then rip each slice into small chunks. You want a ripped texture, and it&#39;s okay if some of the tofu crumbles.

Add the tofu pieces to a large bowl, then add the olive oil, cornstarch and salt and stir gently to combine. You want the tofu to be coated in the olive oil/cornstarch.

Arrange in an even layer on the prepared baking sheet and bake for 25-30 minutes, until golden and crispy on the outside. Remove from the oven and set aside.

For the tofu

In a medium-large bowl whisk together the vegan mayo, curry powder, chutney, salt and black pepper.

Next add the cooked tofu pieces, celery, green onion, raisins, roasted cashews and optional cilantro. Stir until well combined.

Add more salt/pepper as desired. Serve on a bed of greens, in a sandwich, lettuce cups, wrap or with crackers. Enjoy! The salad will keep for 3-4 days covered in the refrigerator.

For the dressing and salad

Wonderful flavor bomb. Everything works so well together. Great stuff as always Nora

Oh my gosh this came out perfectly. My husband and I have deemed this our new potluck contribution. So good.

Nora you are an absolute genius!!! I have had this recipe saved for a while now. I wasn't sure if I would like it or not. But I should have just made it when I found it. I have never made a recipe of yours that I didn't like! I just made this for lunch tomorrow and I took a little taste.  It is so good!! I used maple syrup and I didn't have any raisins or green onions. Next time I will get green onions for it!! I can't wait for lunch tomorrow!! Thank you!

This curry tofu salad is THE BEST! I used jalapeño pepper jelly instead of chutney and ate it on some homemade spinach wraps, love. Only problem is it only makes four servings 😁. So I will definitely be making a double batch next time. Thanks for the awesome vegan recipe!

This was so delicious and, as a former meat eater,  really satisfied my chicken salad craving! The second time I made it, I added some red grapes that I cut in half...so good...and even better the next day!

Delicious!!!  I love the chewiness of the baked tofu. Whole family enjoyed it.

I gobbled this down for lunch. It is delicious! This and your chickpea “chicken” salad recipe are the BEST vegan replica recipes I’ve tried (which is a lot!). Thanks, Nora. I’m so glad I found your blog two years ago. 

This is so so good! Great way to have tofu! I could eat this everyday!

Oh, Nora. You’ve done it again. This turned out incredible. I’ve been hoping you’d do a curry salad and this one is perfection. My husband wanted to try it with soy curls, so I split the sauce mixture in two. Both the original tofu and the soy curls were equally delicious. Thank you so much!!!

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Curry Tofu Salad

Top 2 curry tofu salad recipes from across the web

The most viewed curry tofu salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Curry Tofu Salad

Curry Tofu Salad

The most viewed curry tofu salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine