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.
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.