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Curried Tofu Salad

Author Casey Colodny
Prep: 20 minutes
Cook: 30 minutes
Total: 1 hour 5 minutes
Servings: 6 side servings
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This recipe is not just for vegans and vegetarians, but anyone who loves chicken or tuna salad. You won't even miss all the mayo in traditional recipes as this healthified version uses avocado to ensure a creamy texture, and is filled with carrots, red onion, and celery for a nice crunch.

Ingredients

Tofu + Marinade

  • 2 pounds super firm tofu cubed
  • 1.5 tsp chili powder
  • 1 tsp turmeric
  • 2 tsp paprika
  • 2 tsp curry powder
  • 1/3 cup soy sauce (sub coconut aminos to keep gluten free)
  • 1/3 cup sesame oil

Salad Add In's

  • 1 ripe avocado diced
  • 2 celery stalks diced
  • 1/2 red onoin minced
  • 1/3 cup carrots shredded
  • 1/4 - 1/2 cup vegan mayo
  • 1 tsp salt
  • 1 tsp ground pepper

Instructions

  • Preheat oven to 375F and line a baking tray with parchment paper.
  • Dry tofu (press if necessary) and cut into small cubes. Place cubed tofu into a large mixing bowl.
  • In a small bowl whisk together the chili powder, turmeric, paprika, curry powder, soy sauce, and sesame oil. Once combined, pour liquid over cubed tofu and mix well, ensuring all pieces are coated.
    Cubed tofu is topped with a curry marinade in a glass bowl.
  • Move cubed tofu to baking tray and cook for 30 minutes at 375F.
    A parchment lined baking sheet is filled with curry marinated tofu ready to roast.
  • While the tofu is baking, combine your diced celery, minced red onion, shredded carrots, diced avocado, and salt/pepper to the mixing bowl used to marinate the tofu.
    Chopped red onion, shaved carrots, and chopped celery sit in a glass bowl.
  • When the tofu is done cooking, let cool for 10-15 minutes on the baking tray so it is easier to handle. Re-add baked tofu to the large mixing bowl that now also contains the vegetable base (celery, red onion, carrots, and avocado) and stir to combine.
    Curry roasted tofu cubes, shaved carrots, chopped celery, and red onion sit in a glass bowl.
  • The avocado should start to break down so you already have a creamy tofu salad. Add this point, start with 1/4 cup vegan mayo and add more to taste.
    A bowl of tofu salad has a dollop of vegan mayo on top ready to be mixed in.
  • Serve warm, chilled, or at room temperature. Store leftovers in the fridge for up to a week.
    A spoon sits in a bowl of curried tofu salad to mix in avocado chunks.

Notes

*Make sure to press excess water out of your tofu if you used firm tofu. For this recipe, I find the super firm tofu from Trader Joe's works the best.
*Sub coconut aminos for the soy sauce to keep gluten free

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