This vegan Curry Tofu Salad is a savory, protein-packed, and flavorful, plant-based twist on traditional egg salad. You may also like our Vegan Chickpea Salad.
This gluten-free, oil-free salad goes wonderfully on a bed of leafy greens, in a sandwich, or wrap, and it's ready in 10 minutes.
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This copycat version of Wild Island restaurant's curry tofu salad on Orcas Island. Chef Wendy Thomas generously shared it with me after she closed their doors. I'm super grateful for this and all the delicious, nourishing food she blessed us with over the years.
Add a scoop of this delicious curry tofu salad to our Rainbow Salad, or in a collard greens wrap, or romaine lettuce similar to the Chickpea Tuna Salad. It also tastes great with Mary's Gone Crackers.
What's in This Curry Tofu Salad?
- Tofu, extra firm (not silken)
- Vegan Mayo
- Curry powder
- Turmeric
- Celery
- Green onion
- Apple cider vinegar
- Salt and pepper to taste
Similar to our delicious Sofritas recipe, this recipe uses a 14-ounce package of extra firm tofu. However, different brands have different package sizes, typically between 14 to 16 ounces. Go ahead and use the whole package. There's no need to section off 2 ounces because the recipe calls for 14 ounces.
How to make this salad
Take a block of extra firm tofu, drain and press in a clean tea towel to remove excess water.
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In a mixing bowl use clean hands to crumble the tofu into smaller pieces.
Put all remaining ingredients into the mixing bowl and stir well to combine.
Salt and pepper to taste. Add more apple cider vinegar if necessary.
This curry tofu salad keeps well for up to four days in an airtight container in the refrigerator. Freezing leftovers is not recommended.
The texture of this curried tofu salad is supposed to resemble egg salad—soft but not mushy. The crunch comes from the chopped celery and possibly what you pair with it, such as crackers or a big rainbow salad.
Optional add-ons for this curried tofu salad
- shredded carrot
- diced red bell pepper
- minced red onion
- capers
- sweet paprika
- cilantro
Frequently Asked Questions
There are two ways to give tofu a firmer, chewier texture. (1) Drain and slice the tofu, then place it in the freezer until frozen solid. Remove the tofu from the freezer and let it thaw in the refrigerator. This four-step (drain, slice, freeze, thaw) process removes more water, giving you firmer tofu. (2) Alternatively, you can drain and pat dry the tofu using a clean tea towel. Then, crumble and bake the tofu in a preheated oven at 325°F (160°C) for 25 to 30 minutes. Remove from the oven and let cool for at least 15 minutes before adding the other ingredients.
Yes, store-bought vegan mayo works in this recipe. However, those mayos contain oil. So, if you're trying to make this oil-free, I recommend this cashew-based vegan mayo recipe. It only takes about 10 minutes to make.
We hope you love this fast and easy curry tofu salad as much as we do! Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your beautiful creation.
Curry Tofu Salad
Ingredients
- 1 14- ounce package of extra firm tofu not silken
- 1 cup diced or finely chopped celery
- ½ cup chopped green onion
- 1 cup Cashew Vegan Mayo
- 1 Tbsp yellow curry powder
- ⅓ tsp turmeric powder
- 1 tsp apple cider vinegar
- salt to taste I used ⅓ tsp of salt
- black pepper to taste
Instructions
- Take a block of extra firm tofu, drain and press in a clean tea towel to remove excess water.
- In a mixing bowl use clean hands to crumble the tofu into smaller pieces.
- Put all remaining ingredients into the mixing bowl and stir well to combine.
- Salt and pepper to taste. Add more vinegar, if necessary.
Gigi & Sersie
My husband can't get enough of this. Great flavor and lots of versatility. Enjoyed on salad greens and in a sandwich with sliced tomato and lettuce.