Best Curried Tofu Salad Recipes

CURRIED TOFU SALAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place tofu on a lightly greased baking sheet.
• Bake tofu in the preheated oven for 25 minutes, stirring halfway through the cooking time. Remove tofu from the oven and allow to cool.
• Mix curry powder, lemon juice, mayonnaise, vinegar, red pepper flakes, and soy sauce in a small bowl. Set aside. Combine tofu, carrots, red pepper, peanuts, dates, garlic, and green onion in a large bowl. Top with sauce and mix thoroughly. Chill for an hour before serving.

CURRIED TOFU SALAD

Steps:

• In a bowl, mash your tofu with a fork. Don't worry too much about getting all the lumps, you'll get them mixing in the rest of the ingredients. Stir in celery, green onions & mayo. Add curry powder to taste - a teaspoon at a time. It should become light yellow. Add a splash of vinegar and salt & pepper to taste. Serve as a side salad, lunch salad, or a wrap. Refrigerate if not using immediately.

CURRIED TOFU EGGLESS SALAD

Steps:

• Mash tofu until it resembles coarse breadcrumbs.
• Stir in remaining ingredients.
• Cover and refrigerate for at least 1 hour so that the flavours can develop.
• Use as a sandwich spread or on toast.

CURRIED TOFU SALAD

Steps:

• To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
• Chop tofu, not too small-- I use an wire egg slicer.
• Combine tofu, celery& onion.
• Add mayo, curry, lemon juice, and salt&pepper.
• Gently mix.
• Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
• Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
• Enjoy!