This Curried Tofu Salad is easy to make and tastes great by itself, on a bed of lettuce, or in a sandwich.
I have made a few tofu salads on Create Mindfully, probably because I just love tofu so much. First, there was the Tofu Salad that is like a traditional egg salad.
Then, there was the Tarragon Tofu Salad with crunchy cashews and celery. I have also made a Vegan Curry Salad using soy curls, which provide a texture similar to chicken. In that recipe I included apple, celery, and roasted cashews, so if you prefer some of those flavors, you could mix and match with this recipe.
As I have said quite a few times before, I love to challenge myself in the kitchen by only using ingredients on hand. This Curried Tofu Salad was the result of what I had on hand.
In this case that might be a good thing since I didn’t want a copycat recipe of my Vegan Curry Salad, which I might have been tempted to do, since I love the ingredients in it. Here, I swapped out the celery for carrots, and included peanuts instead of roasted cashews. I just had to include apple again because of its sweet, tart flavor.
It’s too bad that tofu salads are not more photogenic, because they sure are delicious! I figure that even if I would have spread it on some bread, it would still look like a big mushy mess.
Oh well, you’ll just have to trust me on how good it is.
Curried Tofu Salad
This vegan curried salad is sweet and savory.
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You May Need:
Curried Tofu Salad
Ingredients
- 15 oz. tofu
- 1 cup grated carrots
- 1/2 cup dried cranberries
- 1/4 cup chopped green onion
- 1/2 cup chopped Granny Smith apple
- 1/2 cup vegan mayo
- 1 1/2 teaspoon curry powder
- 1/2 cup roasted peanuts
- Salt
Instructions
- Slice or crumble tofu in a bowl. Add carrots, dried cranberries, green onion, and apple.
- Mix curry powder and vegan mayo together in a small bowl. Add to tofu mix.
- Add peanuts and salt, and mix thoroughly.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different result
lindaspiker says
March 16, 2016 at 7:45 amWhat a beautiful salad!
Willow Moon says
March 16, 2016 at 4:49 pmThanks Linda!
Lara @MommyKazam says
March 16, 2016 at 8:18 amThis sounds delicious! Perfect idea for having a veggie option for summer get togethers 🙂
sweetteasweetie (@SweetTSweetie) says
March 16, 2016 at 9:00 amYum! Great use of curry!
Kari
Willow Moon says
March 16, 2016 at 4:50 pmThanks Kari!
Candy kage says
March 16, 2016 at 10:05 amI now enjoy tofu. Which my hubby would feel the same. This salad looks yummy.
Willow Moon says
March 16, 2016 at 4:52 pmI go through the same thing! I really love tofu, but I meet many people who do not. I think if they just saw it as a blank canvas that can take on whatever flavors you introduce to it, they would enjoy it.
Amanda | Maple Alps says
March 16, 2016 at 12:02 pmThis looks and sounds delicious! I think I may have to try this and take it on a picnic! That’s what it kind of reminds me of 🙂
Willow Moon says
March 16, 2016 at 4:52 pmMost definitely – or a light lunch.
klauss says
March 16, 2016 at 1:28 pmMain ingredients, each separately and all together, it’s a bunch of vitamins. And just delicious. But vegan Mayo is what? Yogurt, sour cream?
Willow Moon says
March 16, 2016 at 4:54 pmHere are the ingredients from the vegan mayo I use, which is Vegenaise: Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate.
Leah says
March 16, 2016 at 3:45 pmThis sounds fantastic! I love the touch of apple in it, too!
Willow Moon says
March 16, 2016 at 4:55 pmThanks Leah!
Brittany Lockwood says
March 16, 2016 at 10:02 pmThis salad sounds yummy! I’ll have to try it.
Willow Moon says
March 17, 2016 at 4:56 pmThanks Brittany!
Marlynn Jayme Schotland says
March 17, 2016 at 11:56 pmI love curried tofu! This one sounds delicious – a perfect fast lunch to make while I’m working from home.
Willow Moon says
March 18, 2016 at 3:44 pmYou’re right – it is a fast easy lunch!