Curry Tofu Salad
This Curry Tofu Salad is a flavorful, plant-based alternative to traditional egg salad. With crumbled extra-firm tofu, a blend of spices, and creamy vegan mayo, it’s quick, easy, and perfect for meal prepping. Enjoy it as a sandwich filling, in wraps, with crackers, or as a standalone dish.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad, Vegan, Gluten-Free
- Method: Mixing
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
- 1 (14-ounce) package extra-firm tofu (not silken)
- 1 cup diced celery
- ½ cup chopped green onions
- 1 cup vegan mayonnaise (store-bought or homemade)
- 1 tablespoon yellow curry powder
- ⅓ teaspoon turmeric powder
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
Instructions
1. Prepare the Tofu:
- Drain the tofu and press it using a clean tea towel to remove excess water.
- In a mixing bowl, crumble the tofu into small, bite-sized pieces using your hands.
2. Combine Ingredients:
- Add the diced celery, chopped green onions, vegan mayonnaise, curry powder, turmeric powder, and apple cider vinegar to the crumbled tofu.
- Mix well until all ingredients are thoroughly combined.
3. Season and Adjust:
- Season with salt and black pepper to taste.
- If desired, add more apple cider vinegar for extra tanginess.
4. Serve:
- Enjoy immediately, or refrigerate in an airtight container for up to four days.
Notes
- Add-ins: Customize your salad by adding shredded carrots, diced bell peppers, minced red onions, capers, sweet paprika, or chopped cilantro.
- Oil-Free Mayo: For an oil-free version, use a cashew-based vegan mayo.
Find it online: https://chocolatecoveredamy.com/curry-tofu-salad/
