Everywhere I go I see curried chicken salad (sandwiches). In restaurants, at a deli, at the coffee shop, in grocery store cold cases. But, I never see curried tofu salad, or maybe I haven’t gone to the right place. Regardless, I decided it was high time I try out making my own. I have nothing to compare it to, since I’ve never had curried chicken or tofu salad, so I’m going to post what I did here, and ask YOU for your suggestions! I thought this turned out okay, but I want to try more recipes!
1 package of firm tofu
olive oil for sauteing
1/3 yellow onion
4 – 5 tbsp vegenaise (use as much as you like to get the right consistency)
grated carrot (I used 1 – but use as much/little as you like)
salt & pepper to taste
1 – 1 + 1/2tbsp curry powder
dash of cayenne pepper
1tbsp (or so) agave nectar
First off, you want to get as much water out of your tofu as possible. I didn’t press it this time, but more like took it out of the package and soaked up a bunch of water with paper towels – just to dry it up a bit. Next, I cut it up into little cubes. It’s good to do this before you start cooking anything because it might take a minute.
In medium to large skillet, heat oil of medium heat. Add the onions and cook for just 2 to 3 minutes. Then, add the tofu. You’ll want to saute the onion and tofu for about 15 minutes or so. If you like things like peppers or garlic, this would be a pretty good time to add them. (Actually, I think I need to try that!)
When the tofu starts to brown and get a little hard, chewy, etc, remove from heat. Allow to cool for a minute while you mix together the vegenaise, carrots, salt, pepper, curry powder, cayenne, and agave. Taste it before you add it to the tofu/onion mixture, and adjust seasonings as needed.
Once you get your flavors down, add it into the tofu/onion mixture. Serve it straight away, or put it in the refrigerator for a couple of hours to marinate. I enjoyed my curried tofu salad on some bread with a side of my roasted garlic potato salad for a yummy lunch!