Curry Tofu Salad

The best tofu salad recipe

This curry tofu salad is delightfully different! The curry spiced tofu pairs so well with the roasted sweet potatoes, cauliflower and peas. Turmeric laced tahini dressing really ties it all together for a chilled salad that's great as a bbq side or main dish. What makes this salad so wonderful is that it tastes great and is high in plant=based protein and fiber. It will keep you full and fueled properly for hours!

INGREDIENTS

The ingredients for this recipe are easy to find and available year round. If white sweet potatoes are not available, any potato will do.

• extra virgin olive oil
• extra firm tofu
• curry powder
• cumin
• coriander
• cauliflower
• frozen peas
• white sweet potatoes
• garlic powder
• sesame tahini
• lemon
• garlic
• turmeric
• salt

HOW TO MAKE TOFU SALAD

This is a really easy recipe to make. All you need is a sheet pan, a deep nonstick skillet and about 25 minutes and you will get a delicious and healthy salad that is refreshingly original.

• First, roast the sweet potatoes with scant oil and salt on a sheet pan at 400 degrees for 20 minutes while cooking the rest of the dish. Once fork tender, set aside to cool.
• Meanwhile, heat a deep sauté pan with oil and fry the tofu for 10 minutes. Do not stir the tofu, let the cubes sear well, only stirring or flipping every 4 minutes or so.
• Add cauliflower, curry powder, cumin and coriander, salt and garlic powder, stir and cover the pan and cook for 5 minutes covered.
• Uncover, stir and add peas then cover and cook for 5 more minutes.
• Add in the potatoes and stir to combine. Taste for salt and adjust to your tastes. Set aside to cool.
• Make the dressing by combining tahini, lemon, garlic, salt and turmeric in a blender. Add the water slowly since tahini brands differ in viscosity. You want the dressing to be pourable without being watery.Blend until smooth.
• Serve warm or chilled like I do.

Tips for making the best tofu salad

• Drain your tofu well and if you have time, press it for 20 minutes to get rid of excess water. This will give your tofu a firmer texture.
• If you want really meaty tofu, freeze it first and then thaw before cooking. This gives it a texture that is very similar to meat.
• This curry tofu salad will last for up to 4 days when covered and refrigerated properly. I do not recommend freezing it.

Other delicious tofu recipes

• Lemon Pepper Tofu Breakfast Bowl
• Orange Ginger Tofu
• Quick Tofu and Greens Scramble