Tofu, oh tofu! Often misunderstood, this humble bean curd is a chameleon in the culinary world. It reminds me of that time I tried to paint my kitchen walls pastel green, only for it to turn out a bit more neon than intended—unexpected, but somehow it worked.
Speaking of unexpected, have you ever considered tofu in a salad with a touch of curry? This easy curried tofu salad, vibrant and full of zest, offers a delightful escape from the mundane. Imagine a dish that dances between flavors like a butterfly on a summer’s day, each bite a colorful burst of spice and texture.
Whether you’re a tofu skeptic or a devoted fan, this recipe promises to surprise your taste buds in the most delicious way. And if you’re anything like me, always on the hunt for a quick yet satisfying meal, you’ll appreciate how effortlessly this salad comes together. So, grab your apron—or don’t—and let’s explore this flavorful journey right in your own kitchen.
Steps
- Press the tofu by wrapping it in paper towels and placing a heavy object on top for about 30 minutes to remove excess moisture. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Tear the tofu into small, irregular chunks and toss them with olive oil, cornstarch, and salt. Spread the tofu pieces evenly on the prepared baking sheet and bake for 25-30 minutes until they’re crispy and golden brown.
- In a bowl, whisk together vegan mayonnaise, curry powder, chutney, salt, and black pepper to create the dressing. Prepare this in advance if needed, and store it in the fridge.
- Combine the cooked tofu, diced celery, chopped green onion, raisins, roasted cashews, and cilantro with the dressing in a large bowl. Stir everything until well mixed.
- Adjust the seasoning with additional salt and pepper to taste. Serve the salad on greens, in lettuce cups, or as a filling for sandwiches and wraps. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Ingredients
- 14.5 ounce block extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup vegan mayonnaise
- 1-2 teaspoons curry powder
- 2 tablespoons mango chutney or apricot jam
- 1/4 teaspoon salt, or to taste
- Few shakes of ground black pepper
- 1 rib of celery, finely diced
- 1 green onion, chopped (both white and green parts)
- 1/4 cup raisins
- 1/4 cup roasted cashew pieces
- 2 tablespoons chopped fresh cilantro (optional)
Nutritional Values
Calories: 1520 kcal | Carbohydrates: 92g | Protein: 44g | Fat: 100g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 24g | Sodium: 1880mg | Potassium: 680mg | Fiber: 8g | Sugar: 24g | Vitamin A: 200IU | Vitamin C: 8mg | Calcium: 572mg | Iron: 8mg
FAQ
- How should I press tofu before using it in the salad?
- To press tofu, wrap it in paper towels or a clean tea towel. Place a heavy plate or pan on top, then add a few heavy books or a cast iron skillet for weight. Allow it to press for about 30 minutes. If you’re short on time, you can skip this step by using super firm tofu in a vacuum pack.
- Is the Curry Tofu Salad best served warm or cold?
- You can enjoy the salad either way. Serving it cold enhances the flavors after it has been refrigerated for a few hours, but it can also be served immediately with freshly baked tofu.
- How long can I store the leftover Curry Tofu Salad?
- Store any leftovers in an airtight container in the refrigerator, where it will stay fresh for up to 3 to 4 days, making it ideal for meal prep.
- Can I make this salad without cooking the tofu?
- Yes, you can skip cooking the tofu for a quicker version by simply chopping or crumbling the pressed tofu into the salad. However, cooking it first tends to enhance the flavor.
- What can I use as a substitute for chutney in the recipe?
- If you don’t have chutney, you can replace it with half a shredded apple or two tablespoons of agave or maple syrup for a similar sweetness.
Tips
- Pressing the Tofu: For the best texture, press your tofu for about 30 minutes to remove excess moisture. You can use a tofu press or wrap the block in paper towels and place a heavy object on top. If you’re short on time, consider using super firm tofu that doesn’t require pressing.
- Cooking the Tofu: While it’s optional to cook the tofu, baking it until golden and crispy enhances the flavor and texture of the salad. However, if you’re in a hurry, you can skip this step and use the tofu uncooked.
- Substitutions: Customize your salad by substituting the tofu with 2 cans of mashed chickpeas for a chickpea curry salad. You can also swap chutney or apricot jam with half a shredded apple or 2 tablespoons of agave or maple syrup for a different flavor.
- Serving Suggestions: Let the salad chill in the fridge for a few hours to enhance the flavors. Serve it in lettuce cups, sandwiches, or wraps, or enjoy it with crackers or over a bed of greens.
Equipment
- Tofu Press – Useful for pressing tofu to remove excess moisture efficiently.
- Parchment Paper – For lining the baking sheet to prevent sticking and make cleanup easier.
