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.

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.
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Tofu: I recommend 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.
If you only have water-packed tofu in the refrigerator, 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, which is just what you’ll need for this recipe.
Produce & pantry staples: Carrot, celery, onion, raisins, pistachios, maple syrup, cayenne, salt, and pepper.
Vegan mayonnaise: Vegenaise is my favorite, but any eggless mayo will work here.
Curry powder: Curry powder is a flavorful seasoning blend. I use the sweet curry powder from Penzey’s. 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.
Non-dairy milk: Cashew milk is my go-to, but you can almond milk, soy milk, or any non-dairy milk you enjoy.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
- Put diced tofu into a bowl with sliced celery, shredded carrot, chopped onion, raisins, and pistachios.
- Stir in vegan mayo, sweet curry powder, non-dairy milk, maple or agave syrup, and cayenne.
- 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
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
Serving suggestions
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.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Curried tofu salad
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 of 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
Nutrition
Content, recipe, and photos updated June 21, 2021. Originally posted December 18, 2014.
Laura Newton
What a great, easy recipe! I made a batch to bring on a road trip to a hot springs resort. Lasts several days and tastes great, makes a wonder food to travel with. I made these as wraps, but would be great by itself as a salad as well.
Cadry Nelson
Thank you for the great feedback, Laura! I’m delighted you enjoyed the recipe.
Barbara
This was absolutely awesome! I made my own Avo mayo because I do not use any oils. Other than that, I followed exact recipe and this is going to be one of my new weekly things. I ate it on a sandwich with Ezekiel Cinnamon Raisin toast. YUM!!!
Cadry Nelson
Thank you for the wonderful feedback, Barbara! I’m so glad you enjoyed the recipe. Having it on cinnamon raisin toast sounds incredible!
David
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.
Kelly
Our friend made this and shared it with us. Delicious hot or cold, and very satisfying with diverse textures and flavors!
Cadry
I’m so glad to hear it. Thanks for letting me know, Kelly!
Kathy
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!
Cadry
I’m so glad you enjoyed it, Kathy!
Becky Striepe
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.
Cadry
Thanks, Becky! I haven’t tried that dish at Whole Foods, but I have had their Beyond Meat curried salad a couple of times.