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Curry Tofu Salad

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch, Soup
Cuisine: American, Indian
Keyword: 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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