Curried Tofu Salad

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Original recipe from eBook “Vegan Cooking at Home”  by The Vegan Project. For this post, I’ve halved the original recipe.

Ingredients

  • 1 cup cubed firm tofu
  • 1 tbsp raisins
  • 2 tbsp finely diced red onion
  • 1 tsp curry powder
  • 2 tbsp veganaise
  • 2 tbsp slivered almonds
  • 1 – 1 ½ tsp lime juice, fresh
  • Black pepper
  • Salt (optional)
  • Cilantro or parsley, fresh & chopped

Instructions

  1. Make the dressing by combining the onion, mayo, curry powder, lime juice and pepper.
  2. Toss the cubed tofu in the dressing.
  3. Add raisins, almonds and fresh herbs.
  4. Serve on a bed of crunchy romaine lettuce, rolled in a lightly steamed collard green leaf or on top of lightly toasted bread.

I was unsure of what level of “firm” tofu was actually needed. I used “medium firm” tofu, but felt that a more firm variety might be better.

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