Curry Tofu Salad
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(34)
Ingredients
4 servings
- 8 ounce tofu- extra firm or sprouted tofu, cut into ½-¾ inch cubes
- 1 tablespoon olive oil
- ¼ teaspoon salt and pinch pepper
- ¼ cup cashews, chopped
- ¼ cup golden raisins
- ½ cup celery- chopped ( or sub more apple)
- ¼ cup red onion – finely diced ( or sub green onion)
- ½ cup apple – diced ( or sub more celery)
- ¼ cup cilantro, chopped ( or sub Italian parsley)
- ¼-½ teaspoon cayenne pepper
- 2-3 teaspoons curry powder (start with two, add more to taste)
- 2-3 tablespoons vegan mayo
- 1 tablespoon honey ( or agave, or alternative sweetener)
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
- Wrap up in a whole wheat tortilla ( or pita) with handful of greens or sprouts
- Serve over a bed of greens lightly dressed with olive oil, salt and lemon or AC vinegar
- Serve in an halved, salted, avocado.
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Preparation
Step 1
With paper towel in hand, blot and press the water out of the tofu. Cut it into small cubes and gently blot again.
Step 2
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.
Step 3
Add raisins, onions, apple, celery, cashews, cilantro, and give a stir.
Step 4
Add spices, vegan mayo, honey (or agave), vinegar.
Step 5
Taste, season with salt and pepper and adjust heat if you want to make it more spicy.
Step 6
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.
Step 7
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