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    Curried tofu salad: Quick & easy vegan lunch

    Published: Jun 21, 2021 · Modified: May 23, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Curried tofu salad, vegan & gluten-free. Bowl of tofu salad on table.

    Flavorful curried tofu salad comes together in just ten minutes. It’s filled with shredded carrot, celery, and onion in a seasoned mayo dressing.

    There’s a bit of sweetness from raisins, and crunch from pistachios.

    Enjoy it on its own, in a sandwich, or wrap. Vegan and gluten-free.

    Close-up bowl of curry tofu salad.

    When you need a substantive, protein-packed lunch in a hurry, you can’t beat the convenience of curried tofu salad.

    It’s great for picnics and fast lunches.

    No stove is required.

    Just some chopping & stirring, and you’re there.

    It’s a terrific no cook meal with kitchen staples. That’s handy when it’s just too hot to turn on the stove (or if your power goes out!)

    This dish is based on one of my favorite prepared salads at my local Co-op.

    With carrots, celery, onions, and raisins, it has a wonderful mixture of sweet and savory flavors.

    Lettuce wraps on plate.

    Ways to enjoy it

    This dish can be eaten in a variety of ways:

    • Spoon it onto a sandwich
    • Roll it into a tortilla
    • Add dollops to lettuce leaves
    • Stuff it into a tomato
    • Spread it onto crackers
    • Pile it alongside a green salad
    • Eat it right out of the bowl

    Sandwich on plate.

    What kind of tofu should I use?

    For this recipe, I like to use super firm tofu in vacuum packaging.

    Because it isn’t packed in water, it doesn’t have to be pressed first, which is really convenient.

    This recipe calls for 10 ounces of tofu.

    So you can either buy a 10 ounce package, cut down a larger block & weigh it with a kitchen scale, or eyeball it.

    Wildwood and Trader Joe’s make vacuum-packed tofu.

    Trader Joe’s vacuum-packed tofu comes in 16 ounce packages. So you’ll need a little more than half.

    Only have water-packed tofu in the refrigerator?

    No problem.

    Just follow these directions first on how to press tofu.

    Once a 14-ounce package of water-packed tofu is pressed, you’re left with about 10 ounces of tofu.

    That is just what you’ll need for this recipe.

    Curry powder in small bowl with spoon.

    Which curry powder to use?

    For this lunch offering, I use the sweet curry powder from Penzey’s.

    Then I sprinkle in cayenne to taste for added kick.

    I also like Penzey’s hot curry powder, as well as S & B.

    If you have a favorite curry powder, by all means, use it. Then adjust the cayenne, depending on the heat of your particular curry powder.

    Step by step instructions

    Labeled ingredients for curried tofu salad.

    Here are the ingredients you will need for curried tofu salad.

    1. Put diced tofu into a bowl with sliced celery, shredded carrot, chopped onion, raisins, and pistachios.
    2. Stir in vegan mayo, sweet curry powder, non-dairy milk, maple or agave syrup, and cayenne.
    3. Add salt and pepper to taste.

    You can eat it right away.

    But I recommend putting it in a covered container in the refrigerator and allowing the flavors to meld and deepen for several hours or overnight.

    Make it your own

    You can easily personalize this salad to suit your preferences by making some simple tweaks.

    • Instead of tofu, use chickpeas or seitan chicken
    • Replace store-bought mayo with homemade
    • Instead of yellow onion, use spring onions
    • Use cashews, almonds, or toasted pine nuts in place of pistachios
    • Instead of maple syrup, use agave

    Overhead table with lettuce wraps and sandwich.

    What should I serve with it?

    This tofu salad plays well with any of the following dishes:

    • Fall salad with apples & vegan feta
    • Easy spinach salad
    • Salad with persimmons
    • Baked fries
    • Broccolini with garlic and kale
    • Samosas & apple chutney

    Can I make it ahead of time?

    Absolutely!

    Curried tofu salad is great for meal planning, because the flavors meld, deepen, and improve with time.

    I think it tastes best on day two!

    Make a batch on Sunday. Then enjoy it throughout the week in sandwiches, wraps, or right out of the refrigerator on its own.

    It will last for four or five days in the refrigerator in a covered container.

    If it seems dry, add another spoonful of mayo & pinch of salt.

    More easy mayo-based salads

    Looking for more quick and easy mayo-based salads?

    Here are some other dishes I know you’ll love.

    • Vegan tuna salad
    • Vegan egg salad
    • Vegan chicken salad
    • Potato salad
    • Coleslaw
    • Pasta salad

    Bowl of tofu salad on table by celery stalk.

    Bowl of curried tofu salad on table.

    Curried tofu salad

    Now here's an easy lunch! With carrots, onions, and raisins, this dish has a wonderful mixture of sweet and savory flavors. Eat it on its own, put it in a sandwich, or add it to a wrap.
    4.80 from 5 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Indian, Vegan
    Keyword: easy lunch, no oven
    Prep Time: 8 minutes
    Cook Time: 2 minutes
    Total Time: 10 minutes
    Servings: 4 people
    Calories: 163kcal
    Author: Cadry Nelson

    Ingredients

    • 10 ounces super-firm vacuum-packed tofu cut into ½ inch cubes*
    • 1 stalk celery sliced
    • 1 small carrot grated
    • 2 Tablespoons yellow onion chopped small
    • 2 Tablespoons raisins
    • 2 Tablespoons pistachios
    • 3 Tablespoons vegan mayo Vegenaise is my favorite.
    • 2 teaspoons sweet curry powder
    • ½ teaspoon plain unsweetened non-dairy milk I use cashew milk.
    • ¼ teaspoon maple syrup or agave syrup
    • Pinch cayenne pepper
    • Salt to taste
    • Pepper to taste

    Instructions

    • Put tofu, celery, carrot, yellow onion, raisins, and pistachios in a medium sized bowl.
    • Top with vegan mayo, sweet curry powder, non-dairy milk, maple or agave syrup, and cayenne. Stir to combine, being careful not to break up the tofu too much. Add salt and pepper to taste.
    • The tofu salad can be eaten right away. However, for best results, cover and refrigerate it. Allow the flavors to meld for several hours or overnight. The flavors will continue to deepen. I like this tofu salad best after two days.

    Notes

    I like to use the Wildwood or Trader Joe's vacuum-packed tofu, because it doesn't need to be pressed before using. 
    Wildwood sells 10-ounce packages of vacuum-packed tofu. If you have a 16 or 20 ounce package, cut it down to size & weigh it with a kitchen scale or eyeball it. 
    If you use water-packed tofu, press it first. After pressing it you'll be left with about 10 ounces of tofu. That's just what you need for this recipe, and you can use all of it.
    Here's more information on how to press tofu.
    Store leftovers in a covered container in the refrigerator. It will keep for about four days. If it seems dry, add another spoonful of mayo & pinch of salt.

    Nutrition

    Calories: 163kcal | Carbohydrates: 12g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2161IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Content, recipe, and photos updated June 21, 2021. Originally posted December 18, 2014.

    This tasty curried tofu salad is delicious as a side, in a sandwich, or stuffed into a wrap. It's vegan & gluten-free. | cadryskitchen.com

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    Comments

    1. Becky Striepe

      December 19, 2014 at 1:24 pm

      Ooh Whole Foods makes a curried tofu salad, but I think your recipe looks like it might be even better! The tofu in theirs is deep fried, I’m pretty sure.

      Reply
      • Cadry

        December 22, 2014 at 9:41 am

        Thanks, Becky! I haven’t tried that dish at Whole Foods, but I have had their Beyond Meat curried salad a couple of times.

        Reply
    2. Kathy

      September 06, 2018 at 1:14 pm

      4 stars
      Have been looking for a curried tofu salad recipe because it’s the perfect thing to take to work for lunch. Protein and flavor! I didn’t have celery so substituted radishes. Didn’t have pistachios so subbed sliced almonds. Used golden raisins instead. Everything else the same. It came together quickly and it is delicious! I rolled mine up in a beet wrap. This recipe is a keeper!

      Reply
      • Cadry

        September 07, 2018 at 8:50 am

        I’m so glad you enjoyed it, Kathy!

        Reply
    3. Kelly

      February 04, 2019 at 5:39 pm

      5 stars
      Our friend made this and shared it with us. Delicious hot or cold, and very satisfying with diverse textures and flavors!

      Reply
      • Cadry

        February 09, 2019 at 10:25 am

        I’m so glad to hear it. Thanks for letting me know, Kelly!

        Reply
    4. David

      June 21, 2021 at 3:32 pm

      5 stars
      I love curry, I love tofu – so what’s not to love about combining the two? I love it best as a wrap with a tortilla or pita bread.

      Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

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