Curry Tofu Salad Recipe
Vegan Curry Tofu Salad - Turn it into a hearty wrap, stuff into an avocado or served over a bowl of baby spinach. Flavorful and healthy!
How to Make the Best Curry Tofu Salad
This Curry Tofu Salad is the perfect plant-based lunch that’s both satisfying and bursting with flavor. The combination of crispy pan-seared tofu, crunchy cashews, sweet golden raisins, and fresh vegetables creates a delightful medley of textures. The curry-spiced dressing ties everything together with its warm, aromatic notes balanced by a touch of sweetness from honey and brightness from apple cider vinegar.
What makes this recipe so versatile is how many ways you can enjoy it. Wrap it up in a whole wheat tortilla with fresh greens for a portable lunch, stuff it into a ripe avocado half for a low-carb option, or simply serve it over a bed of baby spinach for a light and refreshing meal. The golden, crispy tofu cubes add a satisfying protein boost that keeps you energized throughout the day.
Whether you’re a dedicated vegan or just looking to incorporate more plant-based meals into your routine, this curry tofu salad delivers on both nutrition and taste. It comes together in just 30 minutes, making it perfect for meal prep or a quick weeknight dinner.
Curry Tofu Salad
Vegan Curry Tofu Salad - Turn it into a hearty wrap, stuff into an avocado or served over a bowl of baby spinach. Flavorful and healthy!
Ingredients
Tofu
Salad Mix-Ins
Dressing
Instructions
Prepare the Tofu
- With paper towel in hand, blot and press the water out of the tofu. Cut it into small cubes and gently blot again.
- 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.
Assemble the Salad
- Add raisins, onions, apple, celery, cashews, and cilantro to the bowl with tofu. Give it a stir.
- Add spices, vegan mayo, honey (or agave), and vinegar. Mix well to combine.
- Taste and season with salt and pepper. Adjust cayenne if you want it more spicy.
Serving Suggestions
- Make wraps or stuff into pitas with a handful of greens.
- Stuff into halved avocados (season avocado with salt first).
- Serve over a bed of lightly dressed greens such as arugula, spinach, or mixed salad greens.
Notes
- For extra firm tofu, press for at least 15 minutes before cubing for best results.
- Start with 2 teaspoons of curry powder and add more to taste.
- Substitute celery for more apple or vice versa based on your preference.
- Green onion can be used instead of red onion for a milder flavor.
- Italian parsley works as a substitute for cilantro.
