Curry Tofu Salad
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
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.
Nutrition
Calories: 281kcalCarbohydrates: 32gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 438mgPotassium: 851mgFiber: 8gSugar: 8gVitamin A: 9534IUVitamin C: 66mgCalcium: 120mgIron: 4mg
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