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Curry Tofu Salad

Curry Tofu Salad



  • 8 ounce tofu- extra firm or sprouted tofu, cut into 1/2-3/4 inch cubes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt and pinch pepper
  • 1/4 cup cashews, chopped
  • 1/4 cup golden raisins
  • 1/2 cup celery- chopped ( or sub more apple)
  • 1/4 cup red onion – finely diced ( or sub green onion)
  • 1/2 cup apple – diced ( or sub more celery)
  • 1/4 cup cilantro, chopped ( or sub Italian parsley)
  • 1/4–1/2 teaspoon cayenne pepper
  • 2–3 teaspoons curry powder (start with two, add more to taste)
  • 2–3 tablespoons vegan mayo
  • 1 tablespoon honey ( or agave, or alternative sweetener)
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste
  • Instructions

    1. With paper towel in hand, blot and press the water out of the tofu. Cut it into small cubes and gently blot again.
    2. In a large skillet heat oil over medium heat. Add the salt and pepper to the oil then add tofu.
    3. Sear on all sides until deeply golden, using a metal spatula to turn, repeatedly. Once most sides are golden place in a medium bowl.
    4. Add raisins, onions, apple, celery, cashews, cilantro, and give a stir.
    5. Add spices, vegan mayo, honey (or agave), vinegar.
    6. Taste, season with salt and pepper and adjust heat if you want to make it more spicy.
    7. Make wraps or stuff into pitas with a handful of greens, or stuff avocados ( season avocado with salt first) or served over a bed of lightly dressing greens- arugula, spinach, salad greens.
  • Credit:

    Sylvia Fountaine

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