This curry tofu salad is delightfully different! The curry spiced tofu pairs so well with the roasted sweet potatoes, cauliflower and peas. The turmeric-laced tahini dressing is infused with warm, savory flavors and really ties it all together for a simple, plant-based 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 protein and fiber. It will keep you full and fueled properly for hours!
Why you’ll love this Curried Tofu Salad Recipe
- Warm, cozy flavor balanced with the brightness of fresh lemon juice and garlic
- Can be served warm or cold for a no-prep light lunch
- The leftovers last for days so make a big batch for easy meal prep!
- The lemony tahini drizzle is the best part and adds so much flavor alongside all the warm spices
- Great way to serve lots of fresh vegetables all at once
- Hearty and satisfying without lots of heavy ingredients, like vegan mayo or oil
- Naturally sweet thanks to the sweet potatoes and peas
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
- Block of extra firm tofu - We want firm, drained, cubed tofu to pan fry for a crispy texture.
- Seasonings - Stick with warm, Indian-inspired spices, like curry powder, cumin, coriander, garlic powder, turmeric, and salt.
- Vegetables - I like to use sweeter veggies, like fresh cauliflower, frozen peas, and white sweet potatoes.
- Sesame tahini - Tahini has a nutty, slightly bitter, savory flavor that really brings everything together.
- Fresh lemon juice - For a bit of tang to brighten everything up.
- Garlic
How to Make Tofu Curry Salad
This is a really easy recipe to make. All you need is a baking sheet, 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 tofu 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.
Storing Suggestions
Store the leftover salad in an airtight container in the fridge for up to 4 days. I do not recommend freezing it.
To serve, you can either enjoy it in a bowl as-is, scooped into lettuce cups, or served over a bed of salad greens.
Tips for making the best tofu salad
- Drain your tofu well. If you have time, press tofu for 20 minutes to get rid of excess water. This will give the block of tofu a firmer texture.
- Freeze the tofu first. 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.
- Play with add-ins. Feel free to adjust this salad recipe to make it your own. Add sliced red onion or golden raisins, serve it on a bed of greens, or top with sliced green onions or fresh cilantro.
- Add greens. In addition to the veggies, add some sauteed kale or collard greens for a healthy lunch.
FAQs
When you're eating tofu as an ingredient on its own, not blended with other components, it's best to use firm or extra firm tofu. It is sturdy enough to be fried , scrambled, baked, and more.
Tofu holds onto so much water and if you've ever tried to fry something with even a little excess moisture, you know the hot oil will spit and splat all over the place. This can be dangerous (and painful), plus you won't get the golden brown, crispy crust you're looking for. You'll get the best results by pressing the tofu and removing as much of the excess water as possible. You can wrap it in paper towels or a clean tea towel and place it under a heavy bowl or plate.
Not quite. This recipe tops the salad ingredients with a creamy tahini drizzle, which acts like a salad dressing. It's more like a tofu and veggie-heavy salad without all the greens, not a creamy tofu salad tossed with mayo or yogurt. I like to serve it similar to a skillet meal since it has the protein, carbs, and veggies all in one!
Other Delicious Tofu Recipes
- Lemon Pepper Tofu Breakfast Bowl
- Orange Ginger Tofu
- Quick Tofu and Greens Scramble
- Vegan Tofu Saag Paneer
- Vegan Lasagna with Tofu Ricotta
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Curry Tofu Salad
Ingredients
Ingredients For Salad
- 1 tsp extra virgin olive oil
- 16 oz tofu drained well and cut into cubes
- 1 tbsp curry powder
- ½ tsp cumin
- ½ tsp coriander
- ½ head cauliflower cut in florets
- 1 cup frozen peas
- 2 white sweet potatoes cut in small cubes
- ½ tsp salt
- ½ tsp garlic powder
Ingredients For Dressing
- ¼ cup sesame tahini
- 1 lemon juiced
- 1 small clove garlic minced
- 1 tsp tumeric
- 1 pinch salt
- ⅓ cup water to thin
Instructions
Instructions for Salad
- 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.
- 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.
- Serve warm or chilled like I do.
Instructions for Dressing
- Make the dressing by combining the tahini, lemon, salt, garlic and turmeric in a blender. Add the liquid slowly since tahini brands differ in viscosity. You want the dressing to be pourable without being watery. Blend until smooth and creamy.
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