Curry Tofu Salad
Servings: 4
Calories: 218kcal
Ingredients
- 8 oz extra firm tofu pressed and cubed
- 1 tbsp olive oil OPTIONAL
- salt to taste
- black pepper to taste
- ¼ cup cashews chopped
- ¼ cup golden raisins
- ½ cup celery chopped
- ¼ cup red onion finely diced
- ½ cup apple diced
- ¼ cup cilantro chopped
- ¼ tsp cayenne pepper
- 2 tsp curry powder
- 2 tbsp vegan mayo
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 4 cups baby spinach or spring mix, arugula or other greens
Instructions
- In a large non-stick skillet heat oil over medium heat cook the tofu with salt and pepper and optional oil, turning repeatedly, until golden on all sides. Transfer into a large bowl.
- Add the rest of the ingredients, and mix well.
- Serve over a bed of spinach or other greens.
Notes
This can also be served in a pita pocket, as a sandwich or wrapped in a bib or Boston lettuce leaf as a wrap.
Nutrition
Calories: 218kcal | Carbohydrates: 20g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 114mg | Potassium: 466mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2984IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 2mg
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