Category Archives: salad

Curried Tofu Salad

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!

What you need:

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!


Alright, now it’s your turn! Spill it! How do you make curried tofu (or chicken) salad?

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Roasted Garlic Potato Salad

Remember the garlic I roasted along with the slow roasted tomatoes? Well, I’m going to share with you what I did with it!

I love potato salad – as long as it’s made at home. That crap that’s pre-packaged in the grocery stores makes me want to, well, I’m not going to get into it. My favorite at-home-made potato salad consists simply of Follow Your Heart‘s Vegenaise, some spicy mustard, and a little salt & pepper. So simple. Since I had the roasted garlic and some fresh herbs, I went with something a little fancier this time.

What you need:

4 or so medium sized red potatoes, cut into small pieces
Vegenaise (about 3 tbsp, but as much as you like to get the creaminess you prefer)
1 tbsp olive oil
Juice of 1/2 lemon
Salt & Pepper to taste
a few sprigs of rosemary (again, to taste)
a few basil leaves (see above)
Roasted garlic cloves (I used the 5 I had)

I hope you know how to make potato salad. If not, here’s the drill:

Bring enough water to cover potatoes to a boil. When boiling, add potatoes and boil til soft, about 20 minutes. (Keep your eye on the potatoes so the pot doesn’t boil over!) While potatoes are cooking, mix together the rest of your ingredients! I found it handy to put them in my mini-food processor. Adjust all your seasonings to taste. Once the potatoes are soft, drain, then add the mixture of delicious to your potatoes! Serve your potato salad warm or cold, it’s good either way.

Do you have any secret potato salad recipes to share? I would love to try any and all of them!

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My Favorite Salad

Summer is salad time. For me, nothing hits the spot better after being out in the heat than a crisp, light salad. I am not one of those people that enjoys a salad with a heavy dressing (that was in a past life) or tons of toppings. For me, less is better, and more refreshing. Here is how I make my favorite salad.

  • salad greens (obviously, use anything you want – spinach, romaine – they all work)
  • 1 garlic clove
  • 1 green onion
  • salt, pepper, and red pepper flakes, to taste
  • agave nectar, to taste
  • olive oil, to taste
  • lemon juice and/or vinegar (apple cider or balsamic), to taste

1. Chop garlic glove in bottom of your bowl. Using the back of a spoon, press firmly on bottom of bowl to get the garlic juice out.

2. Add salad greens and green onion to bowl.

3. Top with spices, agave, olive oil, and lemon juice/vinegar. This is your dressing – so just add as much as you would (approximately) to a regular salad.

Do you have a favorite salad “recipe”? Share it in the comments below, I’ll more than likely try it – I see a lot of salads in my future!

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