Vegan Curry Tofu Salad

Vegan Curry Tofu Salad is a high-carb and protein-rich recipe. This salad can be prepared in less than fifteen minutes with minimal chopping and no cooking required. That’s why most people love this salad. It is the ideal supper dish. This salad blends the crunch of fresh veggies, the warmth of curry powder, and the creamy richness of tofu. It is flavorful, satisfying, and wholesome, making you want more. Gluten-free and affordable plant-based items are used which you can find easily at any shop. Try the Vegan Curry Tofu Salad recipe with different veggies to make this salad more colorful and flavorful. Let’s start the recipe.

Equipment

• Kitchen Towel
• Baking Pan
• Sharp Knife
• Mixing Bowls 3
• Salad bowl (for serving)

Ingredients

• Extra-Firm Tofu 14.5 ounce
• Olive Oil 1tbsp
• Cornstarch 1 tablespoon
• Salt 1/4tsp

Salad Dressing

• Vegan Mayo 1/2 cup
• Curry Powder 1-2tsps
• Mango Chutney 2tbsps
• Salt 1/4tsp
• Crushed Black pepper, add to taste
• Finely diced celery rib 1
• Chopped green onion 1
• Raisins 1/4 cup
• Roasted Cashew Pieces 1/4 cup
• Chopped Fresh Cilantro 2tbsps

Ingredient Notes

Extra-firm tofu:

• I used baked tofu instead of raw tofu. You can add uncooked tofu directly to the salad. I suggest using baked tofu for extra flavor.

Cornstarch:

• Substitute it with tapioca starch and arrowroot.

Vegan Mayonnaise:

• We used this ingredient to create a creamy salad foundation.

Curry Powder:

• It kicks up the flavor of the tofu salad.

Mango Chutney:

• You can use apricot jam, half-grated apple, or two tablespoons of sweetener like agave nectar or maple syrup.

Celery Rib and Onion:

• These vegetables are enough to give volume, color, and fiber in this salad recipe. However, you can use any other vegetables in its place.

Cilantro:

• This gives the curry salad a wonderful burst of flavor. You can omit this item and use its alternative like parsley.

Salt and Black Pepper:

• It enhances the flavor of the tofu, as it tends to be tasteless by itself. You can experiment with the amount to suit your tastes.

Instructions

Preparation of Tofu

1. Cover the tofu block in a kitchen towel or clean cloth.
2. Using your hands, squeeze it until the towel absorbs all of the water.
3. You can also squeeze it by adding a heavyweight and set it aside for an hour.
4. Meanwhile, switch on the oven and preheat to 400 degrees Fahrenheit.
5. Cover the baking pan with a parchment paper.
6. Next, cut squeeze tofu into six slices with a knife.
7. After that, chop into small bite sizes or your preferred size.
8. Add salt, cornstarch, and olive oil to a bowl.
9. Marinate the tofu with this mixture. Mix well with a spoon.
10. Place marinated tofu into a baking pan.
11. Bake for twenty to thirty minutes until tofu color changes and sides are crispy.
12. After baking, turn off the oven and remove the tofu.
13. Set aside the baking pan for 10/15 minutes. Meanwhile, we will prepare the salad dressing.

Preparation of salad dressing

1. Add curry powder, black pepper, mango chutney, salt, and vegan mayo in a medium-sized bowl.
2. Stir all items using a spoon.
3. Set aside the bowl.

Assembling

1. Add baked tofu, chopped green onion, celery, cilantro, raisins, and roasted cashews to the salad dressing bowl.
2. Balance the amount of salt and black pepper (if required).
3. Combine all items until tofu absorbs all spices.
4. The tasty salad is ready. Serve into the salad bowls.

Leftover Ideas

• You can consume this dish in different ways.
• Place the salad on a sandwich using a spoon
• Fill the tortilla warps with this salad.
• Put it into tomatoes (by creating a hole into the tomatoes and fill it with the salad)
• Apply a single layer of salad on the crackers
• Pair it with green and fresh veggie salad

Tips

• Add vegetables like grated carrots, bell peppers, mushrooms, olives, and cucumbers.
  Ensure to chop the tofu into small sizes for proper cooking.
  Use a high-quality curry powder because it is the primary element in the salad.
  Garnish the salad with fresh herbs (not dried) like cilantro or parsley.
  Substitute the tofu with chickpeas, beans, tempeh, or seitan.
  Instead of vegan mayonnaise, you can use hummus (made with chickpeas).
  Add crushed nuts over the salad for a crunchy texture.

Storage Information

Advance meal preparation:

• This curried tofu salad is best prepared advance 1/2 days, so the flavors fully develop.

Fridge:

• Store the leftover salad in the refrigerator for 4/5 days. We can’t store the salad for more than five days because vegan mayo is used which ruins the taste.

Freezer:

• You can’t freeze this salad due to vegan mayo, veggies, and tofu. All these items will leave the water and diminish the taste.

FAQs

Is tofu salad best served warm or chilled?

• You can serve the salad instantly after it is put together with the baked tofu, but the flavors improve even more if you let it chill in the refrigerator for two to three hours.

How do we serve this salad?

• Pair this salad with a side meal or as an appetizer. You can eat it with vegan sandwiches, veggie wraps, air-fried potato fries, crackers, spinach salad, or vegan garlic bread.

Nutritional facts per serving amount

Serving Size 1 bowl
Quantity 4 servings
Total Calories 380kcals
Carbohydrates 23g
Dietary Fiber 2g
Sugar 6g
Total Fat 25g
Protein 11g
Sodium 470mg
Iron 2mg