Curry Tofu Salad
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Feasting at Home · by Sylvia Fountaine★ 5.0

Curry Tofu Salad

NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 21%
CARBS 31G28% OF CAL
8G FIBER8G OTHER14G TOTAL SUGAR
FAT 34G69% OF CAL
5G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Curried tofu mixed with cashews, raisins, and fresh vegetables in a creamy mayo dressing. Naturally vegan and versatile as a salad, wrap, or bowl.

mainindiansaladtofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 ounce tofu- extra firm or sprouted tofu, cut into ½-¾ inch cubes
  • 1 tablespoon olive oil
  • ¼ teaspoon salt and pinch pepper
  • ¼ cup cashews, chopped
  • ¼ cup golden raisins
  • ½ cup celery- chopped ( or sub more apple)
  • ¼ cup red onion – finely diced ( or sub green onion)
  • ½ cup apple – diced ( or sub more celery)
  • ¼ cup cilantro, chopped ( or sub Italian parsley)
  • ¼-½ teaspoon cayenne pepper
  • 2-3 teaspoons curry powder (start with two, add more to taste)
  • 2-3 tablespoons vegan mayo
  • 1 tablespoon honey ( or agave, or alternative sweetener)
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste
  • Wrap up in a whole wheat tortilla ( or pita) with handful of greens or sprouts
  • Serve over a bed of greens lightly dressed with olive oil, salt and lemon or AC vinegar
  • Serve in an halved, salted, avocado.
PREP
15M
SODIUM
635MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.