How to Make Tasty My favorite vegan Curried "Chicken" Salad

My favorite vegan Curried "Chicken" Salad. One bite of my Curried Chicken Salad and I was exclaiming to anyone who would listen—"this tastes JUST like the one my mom used to make!!!" Irving thought I was a little crazy, but he didn't grow up here so this salad wasn't a thing for him. But it is SO good, and it's going to be your new favorite too! * Mine is totally vegan! My favorite vegan Curried "Chicken" Salad The directions call for rather large pieces, but if you prefer, break up the tofu with a fork.

I love the combination of curry with the sweetness of the raisins, along with the crunch from the carrots and cashews. In a small pan over medium-high heat, throw the chopped vegan chicken pieces in with a little bit of olive oil and a sprinkle of curry powder. For curry chicken salad one of the key ingredients is curry powder, of course. You can have My favorite vegan Curried "Chicken" Salad using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of My favorite vegan Curried "Chicken" Salad

1. Prepare 1 carton of firm tofu.
2. It's 1 cup of vegan mayonnaise.
3. It's 1 of lime, zest and juice.
4. Prepare 3 tbsp. of cilantro.
5. You need 1/4 cup of parsley.
6. Prepare 2 tsp. of curry powder.
7. You need 2 of scallions, thinly sliced.
8. It's 1 of rib celery, finely diced (optional in my opinion).

This is what gives the chicken salad all the delicious curry flavor. Most curry powders are a blend of turmeric, chili powder, ground coriander, ground cumin, ground ginger and pepper. 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).

My favorite vegan Curried "Chicken" Salad step by step

1. Cut the tofu into cubes or strips about 1 inch across..
2. Bring 6 cups water to a boil, add 1 teaspoon salt, and turn off the heat..
3. Lower the tofu into the water and let it sit for 2 minutes..
4. Gently tip it into a wide colander, then rinse under cool water..
5. Shake off the excess moisture and turn the tofu onto a clean kitchen towel to dry..
6. Combine the remaining ingredients in a large bowl..
7. Taste and adjust the seasonings, adding more curry powder or lime juice, if needed, to make it a little more zesty..
8. Add the tofu and gently toss with a rubber spatula..
9. If possible, chill 20 minutes or more. The flavors will emerge and mellow as the salad stands..

Lately, my favorite tofu "egg" salad is one that incorporates bold curry powder, plump golden raisins, and roasted pumpkin seeds. I use this Crockpot Chicken Breast for the salad. It's really easy (basically just throw the chicken into the slow cooker), and makes for very moist chicken. Also, I love using apples for this recipe, but you can also make curry chicken salad with grapes for a different type of sweetness. I sometimes see cilantro in curry chicken salad, but don't find it to be a good flavor affinity for.

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