Curried tofu salad (Quick, no-cook vegan lunch)

Curried tofu salad with carrots, celery, onion, and raisins.

4.88 from 8 votes

Curried tofu salad (Quick, no-cook vegan lunch)

Now here's an easy lunch! With carrots, onions, and raisins, this Whole Foods style deli salad 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. Great for meal planning!

Prep Time10

Cook Time2

Total Time12

Course: Salad

Cuisine: Indian, Vegan

Keyword: easy lunch, no oven

Servings: people

Calories: 241kcal

Author: Cadry Nelson

Ingredients

5 Tablespoons vegan mayo Vegenaise is my favorite.
1 Tablespoon curry powder (I recommend Penzey's sweet curry powder)
¾ teaspoon non-dairy milk plain and unsweetened (I use cashew milk.)
1 teaspoon maple syrup or agave syrup
16 ounces super-firm tofu vacuum-packed, cut into ½ inch cubes*
½ cup thinly sliced celery (about 2 small ribs)
½ cup grated carrot (about 1 large carrot or 2 small)
3 Tablespoons chopped yellow onion chopped small
3 Tablespoons raisins
3 Tablespoons pistachios or dry roasted sliced almonds
Generous pinch of salt plus more to taste
Dash of pepper
Pinch of cayenne pepper optional

Instructions

In a large mixing bowl, use a whisk to combine vegan mayo, curry powder, non-dairy milk, and maple syrup.
Add the following to the mixing bowl: cubed tofu, sliced celery, grated carrot, chopped yellow onion, raisins, and pistachios. Use a spoon to gently stir, being careful not to break up the tofu too much.
Stir in a generous pinch of salt and dash of pepper. Taste and add more salt and pepper, if necessary. If you'd like for the curried tofu salad to be spicier, add a pinch of cayenne pepper.
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.

Notes

I like to use vacuum-packed tofu, because it doesn't need to be pressed before using.

If you only have a water-packed tofu, you'll need to press the tofu first. Water-packed tofu typically comes in 14-ounce packages, which includes water weight. So you may need about a package and a half of tofu for this recipe if using water-packed tofu.

Storage instructions

Store leftovers in an airtight container in the refrigerator. It will keep for up to four days. If it seems dry, add another spoonful of mayo and pinch of salt.

Nutrition