Recipe: Appetizing Curry tofu salad

Curry tofu salad. Remove tofu from the oven and allow to cool. This vegetarian nod to the classic curried chicken salad is perfect for spreading on toasted whole-wheat bread or scooping onto a pile of crispy salad greens for lunch. I can quickly make vegan tuna salad, vegan egg salad, vegan chicken salad, or today's curried tofu salad with vegan mayo as the base.

The six best doctors: sunshine, water, rest, air, exercise, and diet. ~Wayne Fields~ Here's a versatile little salad to start your week off on the right foot. Curried Tofu Salad - Crumbled firm tofu, crisp celery, and juicy apples mingle amongst a creamy, tangy curry dressing. Perfect on it's own, with crackers, or piled high on a sandwich. You can cook Curry tofu salad using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Curry tofu salad

1. Prepare 1/2 cup of onion, diced.
2. You need 1/2 cup of celery, diced.
3. Prepare 1/2 cup of sweet relish.
4. Prepare 1/2 cup of raisins.
5. It's 1/2 cup of vegenaise.
6. Prepare 1/2 cup of almond slivers.
7. You need 1 tbsp of curry powder.

Even if I didn't eat a primarily vegan diet, I'm pretty sure I'd prefer tofu egg-less salad to the real thing. I love the texture of roughly crumbled tofu, the way you can flavor it any way you want, and the absence of heavy mayo (plus it keeps a lot better). Lately, my favorite tofu "egg" salad is one that incorporates bold curry powder, plump golden raisins, and roasted pumpkin seeds. This curried tofu salad bakes the tofu in a marinade to ensure maxium flavor.

Curry tofu salad step by step

1. Drain tofu, wrap in paper towel or clean rag. Press to remove water, without crumbling tofu brick..
2. Prep and combine all ingredients. Add curry slowly to taste. Not all curry powders have the same kick. May be more or less than 1 tbsp..
3. Add more mayo and curry as necessary to taste. More mayo for creamier consistency, curry for kick..

It's also healthified, using avocado and vegan mayo for a creamy texture. Chop tofu, not too small-- I use an wire egg slicer. Add mayo, curry, lemon juice, and salt&pepper. 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.

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