Recipe by candice
"A great vegetarian alternative to tuna or chicken salad. Sweet and spicy!"
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1 (12 ounce) package
extra firm tofu, drained and cubed
distilled white vinegar
crushed red pepper flakes
chopped red bell pepper
green onion, chopped
Oh boy, did we enjoy this salad! Very creative idea Candice, thanks for sharing it. I've made it twice within just a couple days. First time I made it as written and we had it for dinner over whole wheat couscous with a green salad on the side. The next evening DH said why don't we have it for lunch the next day! This time I used toasted sliced almonds instead of peanuts and added some chopped cilantro. Also I reduced the soy to just 1t. since we're both cutting back on salt. Anyway, it was great both ways, but I think I'm going to continue the cilantro addition because we both love that flavor. What a great keeper recipe!
I have to admit that I am totally addicted to the Red Curry Tofu salad from Weaver Street Market (similar to a Whole Foods) and I tried this recipe in hopes that it would be similar. It was not even close, very disappointing and after all the time it took to make.
This was really good Candice! The only changes I made was that I used lime instead of lemon (I love lime with curry), and I didn't have distilled white vinegar, so I used seasoned rice vinegar. I also used light mayo (will try yogurt next time), added more red pepper flakes to match our tastes, and tossed in some lemon cucumbers and sugar snow peas from my garden. That's what's so great about this recipe - it's perfect as is, but it would work with chicken and any other veggies you prefer. A keeper, for sure. Thank you!
I did not have any dates on hand and replaced the mayonnaise with greek yogurt (a standard of mine to lower the fat content). I thought the flavors were really good but I think next time I will add one more chopped vegetable (probably celery), and lower the amount of tofu. Or else maybe I cut the tofu into too big of pieces because it just seemed to be too much tofu. Otherwise I really liked it!
Delicious!! I ate it wrapped in a flour tortilla.
Wonderful salad. Baking the tofu first helps it hold together. I cut the tofu into 3/4 inch cubes and it worked out well.
A wonderful combination of flavors. I used rice wine vinegar and because there would be a delay in eating the salad I added 1 tablespoon of smooth peanut peanut butter to the dressing and left out the peanuts. We wrapped the salad in lettuce leaves. It was a hit.
Seriously, who came up with this? It's such a strange mix of ingredients and they all work PERFECTLY together. I change nothing and make it exactly as it is written. I have probably made this recipe 5 times and every time it's even better somehow. So good, so smart and so good for you. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Tofu Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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