Curry Tofu Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad with baked tofu tossed in a creamy curry sauce, served in lettuce cups with cashews and raisins. A healthy and realistic plant-based alternative to chicken salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14.5 ounce block extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup vegan mayo
- 1-2 teaspoons curry powder
- 2 tablespoons mango chutney or apricot jam
- 1/4 teaspoon salt, or more to taste
- few shakes ground black pepper
- 1 rib celery, finely diced
- 1 green onion, chopped (white and green parts)
- 1/4 cup raisins
- 1/4 cup roasted cashew pieces
- 2 tablespoons chopped fresh cilantro, optional
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 544mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 312mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.