Tag 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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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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Asparagus season begins mid-April. And would you look at that? It’s mid-April! I was lucky to pick up two bunches of asparagus for the price of one at a local natural foods shop this week. Asparagus is one of those food items that you don’t want to add too much to – it’s flavor is so delicate and should really be allowed to shine on it’s own. Here’s a lovely little asparagus recipe I came up with:

Fresh Asparagus w/Sunflower Seeds & Garlic


  • 1 bunch of fresh Asparagus
  • 4 clove garlic, sliced
  • about 1/4 cup raw sunflower seeds
  • fresh lemon juice & zest of 1/2 lemon
  • sea salt
  • olive oil

1. Start by boiling a large pot of water. Enough that there is room for your asparagus.

2. Preheat oven to 350 degrees F.

3. Prepare your ingredients. Wash asparagus and cut off the tough, white ends. Cut asparagus diagonally into 1″ – 2″ pieces. Then you can slice your garlic cloves into thin slices, or dice.

4. Mix sunflower seeds, garlic and just a dash of olive oil onto small baking sheet (or pie pan) and put in oven to begin roasting. Allow to roast anywhere from 10 – 20 minutes, it all really depends on your oven (mine is a little funny and takes much less time than normal folks’ ovens.) When nicely browned, take out of oven and let cool off just a bit.

5. When water comes to rolling boil, add Asparagus. Only let asparagus cook for 3 to 4 minutes! This is crucial, you do not want your asparagus to come out too mushy! Drain water off asparagus, and put into mixing bowl.

6. Add garlic & sunflower seeds to warm asparagus, drizzle with olive oil and add salt (to taste). Squeeze fresh lemon and add zest to bowl. Mix well! Enjoy lots!

I served this with a side of locally made kraut and croissants spread with a herbed & spiced vegan cream cheese. An absolutely perfect spring meal! Too bad the weather outside isn’t reflecting the season!

If you’d like to do a search for what produce is seasonal in your area, try a search like this one over at simplesteps.org where you can find what is in season for your are, and local farmers’ markets. Real Simple offers a seasonal fruit & vegetable tool that allows you to choose your food and then will tell you when it is in season, how to store it, it’s shelf life, and uses. Eat fresh, eat local! You’ll feel better, wallet included!

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