Curried Tofu Salad

Introduction

This Curried Tofu Salad is a vibrant, flavorful, and protein-packed twist on classic chicken or egg salad. It’s perfect for a quick, satisfying lunch, a picnic, or as a sandwich filling that gets better as the flavors meld. You’ll love the creamy texture punctuated with crunchy celery and sweet apple, all wrapped in a warmly spiced curry dressing.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Ingredients

1/2 cup unsweetened dairy-free plain yogurt
2 tablespoons homemade vegan mayo (or your favorite store-bought vegan mayo)
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
2 1/2 teaspoons mild yellow curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 package (14-16 oz) firm or extra firm tofu (drained and pressed)
1 rib celery (diced)
1 apple (cored and diced)
2 green onions (sliced)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
After pressing the tofu to remove excess water, crumble it into bite-sized pieces directly onto the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through, until the tofu is golden brown and slightly dried out. Let it cool completely.
While the tofu bakes, prepare the dressing. In a large mixing bowl, whisk together the yogurt, vegan mayo, dijon mustard, lemon juice, curry powder, turmeric, salt, and pepper until smooth and well combined.
To the bowl with the dressing, add the cooled baked tofu, diced celery, diced apple, and sliced green onions.
Gently fold everything together until the tofu and vegetables are evenly coated in the dressing. Taste and adjust salt, pepper, or lemon juice as desired.
Serve immediately on bread, greens, or crackers, or for best flavor, cover and refrigerate for at least an hour to let the flavors develop.

Variations

No-Bake Method: For a no-cook option, simply crumble the pressed raw tofu directly into the salad. The texture will be softer, but it’s much faster.
Chilled & Creamy: After baking and cooling the tofu, let the completed salad chill in the refrigerator for several hours or overnight before serving. This allows the tofu to absorb the dressing fully.
Different Textures: Pulse the baked tofu 2-3 times in a food processor for a finer, more uniform texture reminiscent of traditional salad spreads.
Serving Ideas: Serve it stuffed into a pita or wrap, on top of a crisp green salad, or as a dip with vegetable sticks and pita chips.

Tips for Success

Press the tofu well: Removing as much moisture as possible before baking is key to achieving a satisfying, non-watery texture.
Let tofu cool: Adding hot tofu to the dressing can make it runny. Ensure the baked tofu is completely cool before mixing.
Adjust to taste: The strength of curry powder varies by brand. Start with the listed amount, then add more to the finished salad if you prefer a bolder flavor.
Prevent browning: If prepping ahead, toss the diced apple in a little of the lemon juice from the recipe before adding it to the mix to keep it from oxidizing and turning brown.

Storage & Reheating

FAQ

Can I use silken tofu? No, silken tofu is too soft and watery. Firm or extra-firm tofu is essential for the proper crumbled texture.

Can I pan-fry the tofu instead of baking it? Yes. Crumble and pan-fry in a non-stick skillet over medium heat until golden and dried out, about 10-12 minutes.

My salad seems dry, what can I do? The tofu may have been baked a little too long. Simply stir in an extra spoonful of vegan mayo or yogurt to reach your desired creaminess.

Is there a substitute for the vegan mayo? You can replace it with an equal amount of additional unsweetened dairy-free yogurt, though the result will be tangier and less rich.

How can I make this nut-free? The recipe as written is nut-free. Just ensure your specific brands of vegan yogurt and mayo are made in nut-free facilities if you have a severe allergy.

Can I use regular yogurt and mayonnaise? Absolutely. If you’re not vegan or dairy-free, feel free to use regular plain yogurt and regular mayonnaise.