Curried Tofu Salad

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Jul 02, 2009

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!

—Diana S.

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Aug 13, 2011

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!

—Laura

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36 Ratings

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Apr 08, 2011

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!

—JRFRAHM

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Apr 26, 2012

Delicious!! I ate it wrapped in a flour tortilla.

—jkincolorado

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Jul 01, 2011

Wonderful salad. Baking the tofu first helps it hold together. I cut the tofu into 3/4 inch cubes and it worked out well.

—Lydland

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Dec 22, 2011

Would give this a 4.5 if I could. Nice side to a main Thai dish.

—ItFigures

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Oct 10, 2011

Very good salad. I used garlic salt instead of the fresh, and it was good like that. The only thing I'd try different next time was to let it sit longer, maybe overnight, so that the flavors could blend more and absorb into the tofu.

—solifegavemelemons

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Sep 24, 2009

Oh this is so good! A great recipe for tofu. I added some diced zucchini and celery and subbed grapes for the dates (what I had on hand). In the future I'm going to try using less soy sauce and mayo, maybe try subbing plain yogurt for the mayo. Healthy, yummy, easy!

—MYRTROSE

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Nutrition

Calories
149 kcal
7%

Carbohydrates
11.6 g
4%

Cholesterol
2 mg
< 1%

Fat
9.5 g
15%

Fiber
2.3 g
9%

Protein
6.8 g
14%

Sodium
191 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Tofu Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 149
Calories from Fat: 86

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 1.4g 7 %
Cholesterol 2mg < 1 %
Sodium 191mg 8 %
** Potassium 267mg 7 %
Total Carbohydrates 11.6g 4 %
Dietary Fiber 2.3g 9 %
Protein 6.8g 14 %
Sugars 6.8g
Vitamin A 56 %
Vitamin C 47 %
Calcium 27 %
Iron 36 %
** Thiamin 11 %
** Niacin 23 %
** Vitamin B6 11 %
** Magnesium 14 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.