This Curry Tofu Salad with cashews and apples is super tasty! Turn it into a hearty wrap, stuff it into an avocado or served over a bowl of baby spinach. Flavorful and healthy! Delicious made-ahead for midweek lunches!
The six best doctors: sunshine, water, rest, air, exercise, and diet. ~Wayne Fields~
Here’s a versatile little salad to start your week off on the right foot. Curry Tofu Salad! It’s made with all kinds of deliciousness, while being vegan and gluten-free adaptable. Serve it in a wrap, or spooned over avocado or mounded over greens, or all three, for three different lunches!
Apples, cashews and celery give it good crunchy texture, cilantro and curry powder give it flavor, vegan mayo adds a delicious creaminess while golden raisins give it sweetness. The tofu is seared, holding its shape well, so it’s not mushy. And it is this texture of the tofu, in my opinion, that really makes this recipe stand out.
All in all, a delicious combination of textures and flavors.
Wrap it up, in a whole wheat tortilla, or in an avocado… equally as good!
The avocado adds a little more richness as well.
Or if opting for fewer calories, serve it over a bowl of baby spinach or your favorite greens.
My new favorite… Sunflower sprouts, add nutty flavor and a boost of nutrients.
Either way you serve this up, I think you will like it.
I’m already dreaming about making another batch.
Hope you enjoy this simple vegan curry tofu salad and make sure to show me all the ways you use it!
Tag #feastingathome on insta, so I can see!
Happy week!
More recipes you may enjoy!
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- Crispy BBQ Tofu Sandwich with Slaw
- Miso Tofu Wrap with Winter Squash and Furikake
Curry Tofu Salad
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: Salad, wrap
- Method: stirred
- Cuisine: Indian
- Diet: Vegan
Description
Vegan Curry Tofu Salad- Turn it into a hearty wrap, stuff into an avocado or served over a bowl of baby spinach. Flavorful and healthy! | www.feastingathome.com #currytofu
Ingredients
- 8 ounce tofu- extra firm or sprouted tofu, cut into 1/2-3/4 inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon salt and pinch pepper
- 1/4 cup cashews, chopped
- 1/4 cup golden raisins
- 1/2 cup celery- chopped ( or sub more apple)
- 1/4 cup red onion – finely diced ( or sub green onion)
- 1/2 cup apple – diced ( or sub more celery)
- 1/4 cup cilantro, chopped ( or sub Italian parsley)
- 1/4–1/2 teaspoon cayenne pepper
- 2–3 teaspoons curry powder (start with two, add more to taste)
- 2–3 tablespoons vegan mayo
- 1 tablespoon honey ( or agave, or alternative sweetener)
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
Serving options:
- Wrap up in a whole wheat tortilla ( or pita) with handful of greens or sprouts
- Serve over a bed of greens lightly dressed with olive oil, salt and lemon or AC vinegar
- Serve in an halved, salted, avocado.
Instructions
With paper towel in hand, blot and press the water out of the tofu. Cut it into small cubes and gently blot again.
In a large skillet heat oil over medium heat. Add the salt and pepper to the oil then add tofu. Sear on all sides until deeply golden, using a metal spatula to turn, repeatedly. Once most sides are golden place in a medium bowl.
Add raisins, onions, apple, celery, cashews, cilantro, and give a stir.
Add spices, vegan mayo, honey (or agave), vinegar.
Taste, season with salt and pepper and adjust heat if you want to make it more spicy.
Make wraps or stuff into pitas with a handful of greens, or stuff avocados ( season avocado with salt first) or served over a bed of lightly dressing greens- arugula, spinach, salad greens.
Nutrition
- Serving Size: 1 cup
- Calories: 215
- Sugar: 13.8 g
- Sodium: 264.2 mg
- Fat: 13.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 20.9 g
- Fiber: 2.4 g
- Protein: 7.2 g
- Cholesterol: 3.5 mg
This looks delicious! I’d love to make it as part of a buffet dinner
How many days in advance can I make it?
Thank you
It should keep 3-4 days but best maybe made a day ahead?
Absolutely delicious. The only change I made was when the tofu was just about done sautéing it through the cashews in to toast them as well.
I’ve been trying to replicate a sandwich that I had last fall. I think this recipe is this good or even better. Definitely hanging onto this one.
Thanks Kathy!
Made this for lunch today. It’s basically a zippy waldorf salad with tofu – and it was delicious! Ate it over avocado.
Yum! This meal kept me energized enough to keep studying all day. Healthy & tasty.
So good! I made it and ate it and didn’t know I, myself, could make food so delicious
I did two spoons curry powder, added one of garam masala, and used paprika instead of Cayenne. T’was gorgeous and will make again.
So good! Used almonds instead of cashews and parsley in place of cilantro because that’s all i had on hand and it turned out great!
This recipe is SO fantastic! I’ve made it twice now, great meal prep recipe, nourishing, great on greens.
Great to hear!
I could eat this every single day for lunch and never grow bored! So tasty and adaptable!
ahaha! thanks Angie. Glad you liked it. xoxo
How do you come up with so many absolutely delicious meals?! We made this for lunch today and can’t stop eating!
You are sweet- thanks Kate!
Absolutely fabulous
Absolutely delicious, I added a can of chick peas as well. And next time I make it, I will substitute some of the apple for some jicama.
Thanks so much Karen! Love it!
This was SO good. I’ve made it twice in the last few weeks.
Great to hear~!
This is delicious! I want to make it for company this weekend…maybe in a bowl with both greens and avocado. What else should I serve. Menu planning and tastes that go together are hard for me. Any suggestions?
You could serve it with Pita bread or wraps?
So good!!! Omitted raisins but added dried unsweetened coconut. Used regular mayonnaise (not vegan), and used extra tofu.
Perfect!
Fantastic! This one goes into my “favorites” instantly. I used a whole container of Tofu and was pretty generous with celery, apple, and cashews. I’ll make this for some Vegan friends for sure. Yummy.
So happy you liked it!
This was delicious. I increased the recipe quantities to use a whole package of tofu. Like another reviewer, I am not a vegetarian, but just trying to cut down on the amount of meat I eat for general health. Very quick and easy lunch.
This is delicious! I was feeling lazy and just mixed it all up raw / didn’t put in skillet! Was still delicious! I ate an entire serving just right out of the bowl ?
Sounds great! thanks for sharing!
I used about 1/3 more tofu than called for and could have added even more. Also used dried cranberries and toasted hazelnuts, as that is what I had around. Yum yum yum. Tasted much better than the very best curried chicken salad one would purchase at high-end specialty shop.
So happy you liked it Nancy!
Made this last night for dinner. Loved it! Had to stop myself from eating the entire bowl! I don’t usually eat tofu, but it was great in this. I’m eating less and less meat, so this was great to get a little protein. Next time, though, when I make it for my husband, I will probably use chicken instead, but the flavors are so good.
Glad you enjoyed it!
Really great. Served it with a cauliflower soup. Thank you.
This recipe is wonderful! I made it one day and used it in wraps. The next day I used it over salad greens for a delightful salad treat. I added Ginger Gari and beet spirals, just because I had them on hand. Both were absolutely wonderful! Thanks for posting this recipe. Happy cooking. Barb
this was so good, thanks for sharing. Love from Sweden <3
This recipe is amazing. I made a big batch and served it over baby kale for a work lunch that I started looking forward to at 10:00 am! I’m making it for an office BBQ tomorrow and I’m sure it’s going to be a hit.
This is an amazing salad I am not vegan nor vegetarian but I try not to eat lots of meat. Added some dried blueberries and dates to it. And opted out of the mayo and used Greek yogurt
Thanks and love your adaptions!