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Curried tofu salad comes together in just 10 minutes. It’s filled with raisins, shredded carrot, and nutty pistachios for crunch. Serve it on its own, in a sandwich, or wrap. Vegan & gluten-free.
Somehow whenever I have an appointment, I’m left at the last second scrambling for something to eat that won’t take long to prepare.
Even when I think I’ve allowed plenty of time, it never fails that with ten minutes to spare I’m looking at a bin of produce and wondering how I’m going to turn that into lunch. Now.
At times like those, salad sandwiches are perfect. They’re filling and easy. They’re made with pantry staples. And for the most part, anything goes.
I can quickly make vegan tuna salad, vegan egg salad, or today’s curried tofu salad with vegan mayo as the base.
Then depending on the recipe, I’ll add celery, onion, shredded carrot, nuts or seeds, dried fruit, sliced grapes, diced pickles, stone-ground mustard, and/or spices.
Curried tofu salad
Even better are the times when I’ve made a tofu salad ahead of time, like this curried tofu salad.
The flavors meld and deepen with time as it sinks into the blocks of tofu.
Every day it sits in the refrigerator, it just gets better. (I think this one tastes best on day two!)
When it’s already waiting and ready in the fridge, I can just add a couple of dollops into a tortilla, roll it up, and hit the door.
This curried tofu salad is based on one of my favorite prepared salads at my local Co-op. With carrots, onions, and raisins, it has a wonderful mixture of sweet and savory flavors.
Which curry powder to use?
For spices, this tofu salad uses a simple curry powder.
I have three favorite curry powders. I like two from Penzey’s – sweet and hot. I am also a fan of S&B.
For this lunch offering, I use the sweet one from Penzey’s. Then I add cayenne to taste for a bit of added kick.
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.
Ways to eat curried tofu salad:
- In a sandwich
- Rolled into a tortilla
- Spread onto crackers
- Stuffed into a tomato
- In a lettuce leaf
- Right out of the bowl alongside a green salad
Curried Tofu Salad
Ingredients
- 10 ounces super-firm vacuum-packed tofu cut into 1/2 inch cubes*
- 1 stalk celery chopped small
- 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
- 1/2 teaspoon plain unsweetened non-dairy milk I use cashew milk.
- 1/4 teaspoon agave syrup
- Pinch cayenne pepper
- Salt and pepper to taste
Instructions
- Put tofu, celery, carrot, yellow onion, raisins, and pistachios in a medium sized bowl.
- In a separate small bowl, combine vegan mayo, sweet curry powder, non-dairy milk, agave syrup, and cayenne.
- Pour the mayo mixture into the bowl with the tofu and thoroughly 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 the tofu salad and allow flavors to meld for several hours or overnight. The flavors will continue to deepen. I like this tofu salad best after two days.
Notes
Nutrition
Originally posted December 2014. Content updated May 2019.
panda cookie says
December 19, 2014 at 12:16 pmI’ve been eating pretty plain green salads for my lunches for weeks and loving it. Easy prep, plenty of time left for sewing.
Cadry says
December 22, 2014 at 9:40 amThat sounds perfect! I love a lunch that leaves plenty of time for the other things on your to-do list, especially this time of year.
Becky Striepe says
December 19, 2014 at 1:24 pmOoh 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.
Cadry says
December 22, 2014 at 9:41 amThanks, Becky! I haven’t tried the Whole foods curried tofu salad, but I have had their Beyond Meat curried salad a couple of times.
Britt says
February 1, 2016 at 12:11 pmWhat do you do with the milk?
Cadry says
February 1, 2016 at 12:22 pmThank you for pointing that out! I updated the recipe instructions to include it.
Casey says
July 6, 2016 at 10:47 amThis has definitely inspired me to make a tofu salad soon of my own for the blog! It looks so delicious!
Cadry says
July 6, 2016 at 10:50 amThanks, Casey! That’s the great thing about recipes like tofu salad, chickpea salad, or potato salad. You can really make them your own and adjust them to your personal preferences.
Kathy says
September 6, 2018 at 1:14 pmHave 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!
Cadry says
September 7, 2018 at 8:50 amI’m so glad you enjoyed the curried tofu salad, Kathy!
Kelly says
February 4, 2019 at 5:39 pmOur friend made this and shared it with us. Delicious hot or cold, and very satisfying with diverse textures and flavors!
Cadry says
February 9, 2019 at 10:25 amI’m so glad to hear it. Thanks for letting me know, Kelly!