Make a flavorful and protein-packed curry tofu salad with this easy recipe. You can use it as a sandwich filling, a wrap filling, or a salad topping. It’s vegan, gluten-free, and dairy-free. All you need is some firm tofu, vegan mayo, curry powder, and some fresh herbs and veggies. It’s ready in 15 minutes and can be stored in the fridge for up to 4 days.
Ingredients
- 14 ounces of firm tofu, drained and pressed
- 1/4 cup of vegan mayo
- 2 teaspoons of curry powder
- Salt and pepper to taste
- 2 tablespoons of chopped fresh cilantro
- 2 tablespoons of chopped fresh parsley
- 1/4 cup of diced celery
- 1/4 cup of diced red onion
- 2 tablespoons of raisins (optional)
- 2 tablespoons of chopped almonds (optional)
Instructions
- Crumble the tofu into small pieces with your hands or a fork. Place it in a large bowl and add the vegan mayo, curry powder, salt and pepper. Mix well to combine.
- Add the cilantro, parsley, celery, onion, raisins, and almonds if using. Stir well to incorporate.
- Enjoy your curry tofu salad as a sandwich filling, a wrap filling, or a salad topping. Store any leftovers in an airtight container in the fridge for up to 4 days.
