Ingredients
Method
- In a large mixing bowl, use a whisk to combine 5 Tablespoons vegan mayo, 1 Tablespoon curry powder, 3/4 teaspoon non-dairy milk, and 1 teaspoon maple syrup until smooth.
- Add the 1/2 inch cubed tofu, 1/2 cup sliced celery, 1/2 cup grated carrot, 3 Tablespoons chopped yellow onion, 3 Tablespoons raisins, and 3 Tablespoons pistachios to the mixing bowl. Gently stir with a spoon to combine, being careful not to break up the tofu too much.
- Stir in a generous pinch of salt and a dash of pepper. Taste and adjust seasoning, adding more salt, pepper, or a pinch of cayenne pepper for extra spice if desired.
- For best results, cover the curried tofu salad and refrigerate for several hours or overnight to allow the flavors to meld and deepen before serving.
Video
Notes
- For the best flavor, allow the curried tofu salad to chill for at least 2-3 hours, or even overnight. This gives the spices time to infuse fully.
- If you prefer a creamier texture, you can mash some of the tofu before mixing, but be careful not to overmix.
- Don't skimp on fresh vegetables. Crispy celery and sweet grated carrots add essential crunch and color.
- For a spicier kick, add a pinch of cayenne pepper with the salt and black pepper. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a creamier texture, you can mash some of the tofu before mixing, but be careful not to overmix.
- Don't skimp on fresh vegetables. Crispy celery and sweet grated carrots add essential crunch and color.
- For a spicier kick, add a pinch of cayenne pepper with the salt and black pepper. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.