Curried Tofu Salad recipe

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Ingredients

1 (12 ounce) package extra firm tofu, drained and cubed
1 teaspoon curry powder
1 tablespoon lemon juice
2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
¼ teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 large carrot, grated
1 chopped red bell pepper
¼ cup peanuts
¼ cup pitted dates
1 clove garlic, chopped
1 large green onion, chopped

Nutrition Info

148.8 calories
carbohydrate: 11.6 g
cholesterol: 1.7 mg
fat: 9.5 g
fiber: 2.3 g
protein: 6.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 190.9 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Place tofu on a lightly greased baking sheet.

  2. Bake tofu in the preheated oven for 25 minutes, stirring halfway through the cooking time. Remove tofu from the oven and allow to cool.

  3. Mix curry powder, lemon juice, mayonnaise, vinegar, red pepper flakes, and soy sauce in a small bowl. Set aside. Combine tofu, carrots, red pepper, peanuts, dates, garlic, and green onion in a large bowl. Top with sauce and mix thoroughly. Chill for an hour before serving.

Recipe Yield

6 servings

Recipe Note

A great vegetarian alternative to tuna or chicken salad. Sweet and spicy!

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