Curried Tofu Salad

Curried Tofu Salad

candice

"A great vegetarian alternative to tuna or chicken salad. Sweet and spicy!"
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Ingredients

1 h 50 m servings 149 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Place tofu on a lightly greased baking sheet.
  2. Bake tofu in the preheated oven for 25 minutes, stirring halfway through the cooking time. Remove tofu from the oven and allow to cool.
  3. Mix curry powder, lemon juice, mayonnaise, vinegar, red pepper flakes, and soy sauce in a small bowl. Set aside. Combine tofu, carrots, red pepper, peanuts, dates, garlic, and green onion in a large bowl. Top with sauce and mix thoroughly. Chill for an hour before serving.

Reviews

Read all reviews 39
  1. 51 Ratings

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Most helpful positive review

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 wh...

Most helpful critical review

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 ...

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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 wh...

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...

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. ...

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

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 re...

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 o...

Wonderful salad. Baking the tofu first helps it hold together. I cut the tofu into 3/4 inch cubes and it worked out well. This is the only tofu recipe I have that even non-vegetarians rave ab...

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

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 cou...

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