Curried Tofu Salad

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A batch of this made on your prep day makes for tasty, easy lunches during the week. I used to buy a vegan version of this at the market until I realized I could make it way tastier and way less expensive!


2 cups cubed firm tofu

2 tbsp raisins

4 tbsp finely diced red onion

2 tsp curry powder

4 tbsp vegan mayo

4 tbsp slivered almonds

A couple squeezes fresh lime juice

Fresh cracked pepper

Salt (optional: the vegan mayo is pretty salty)

Fresh chopped parsley or cilantro (optional)


Make the dressing by combining onion, mayo, curry powder, lime juice and pepper. Toss the cubed tofu in the dressing and add raisins, slivered almonds and fresh herbs.

Serve on a bed of crunchy romaine lettuce, or roll into a lightly steamed collard green leaf. It also tastes great between two slices of whole grain bread.

**This recipe is from the cookbook Vegan Cooking at Home: Plant-Based Living Made Easy**

~The Vegan Project

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