So, I feel like I start out every one of my posts by saying “Omg, this is so good…” But seriously…this curry tofu salad IS so good!!
Perfect blend of heating and cooling spices, this tofu salad is perfect for both spring and summer! Proof that “healthy salads” don’t have to skip out on taste!
What’s Inside Curry Tofu Salad?
For the Salad-
- Tofu
- Greens (I used spinach)
- Cucumbers (I used an English Cucumber, but persian cucumbers are particularly good too!)
- Olives
- Cherry Tomatoes
- Red Onion
- Cilantro
- Curry Powder
- Salt
- Pepper
- Garlic Powder
- Red Pepper Flakes
- Cornstarch
For the Dressing-
- Lemon Juice
- Macadamia Nuts
- Garlic
- Cilantro
- Mint
- Salt
- Pepper
- Water
Equipment Used:
PrintCurry Tofu Salad
A perfect salad for spring & summer!
Ingredients
Units
Scale
For Salad-
- 1 Large Cucumber
- 2 cups Cherry Tomatoes, halved
- 1/2 medium Red Onion
- Greens of choice (I used spinach)
- 1 small, 2.25 oz can of sliced Black Olives
- 1/2 bunch of Cilantro
For Tofu-
- 1 block Extra Firm Tofu
- 1 tbsp Curry Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Cornstarch
For Dressing-
- 2 tbsp (or more) Lemon Juice
- 2/3 cup Macadamia Nuts
- 1 clove Garlic
- 1/4 cup Cilantro
- 2 tbsp Mint Leaves
- Pinch of Salt
- Pinch of Pepper
Instructions
For Tofu-
- Drain and press tofu for 15-20 minutes
- Preheat oven to 400 F
- Cut tofu into even sized cubes.
- Put tofu in a large bowl and coat with all of the spices and mix.
- Coat the tofu with cornstarch and mix until evenly distributed.
- Put on baking sheet, evenly space, and place in oven.
- Bake for 15 minutes, flip over to opposite side, then bake another 15-20 minutes until golden brown and crispy.
For Dressing-
- Combine all ingredients into a high speed blender and blend until smooth, about 30 seconds- 1 minute.
Assembly-
- In a large bowl, place greens in the bottom
- Place remaining ingredients, including tofu
- Pour dressing on top
- Enjoy!!
