Tag Archives: tofu

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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Crummy Croutons

I got some absolutely terrible, no good, weird tasting croutons at the grocery last night – simply because we are trying to save money and they were $2. I knew there was no way we would use enough of the bag to even warrant the $2 by the time we moved, so I had to get a little creative. I had some free tofu hanging out in my fridge, and just bought some onion and spinach! This recipe should serve 4 people and is sure to impress!

Crouton Crusted Tofu Steaks with Balsamic Glazed Onions

For the Balsamic Glazed Onions:

  • 1 medium-large yellow or white onion, thinly sliced
  • 1 tbsp olive oil
  • 2 tsp + 2 cups balsamic vinegar
  • salt, to taste
  • 2 tbsp water
  • 3 tbsp brown sugar (like sucanat or turbinado)

For the Tofu Steaks:

  • 1 package (around 14oz) Firm or Extra Firm Tofu
  • 3 – 4 cups croutons, crushed (anything crunchy would work)
  • 1 – 2 tbsp olive oil
  • 2 tbsp spicy mustard
  • 2 tbsp agave nectar
  • 1/2 tsp balsamic vinegar
  • 1 tbsp vegan mayonnaise (vegenaise!)

1. Heat olive oil in medium sized pan over medium heat. Add onions, 2 tbsp balsamic vinegar, and salt & stir well. Cook for 10 minutes, stirring frequently. Keep close eye on onions, if they start to color too much or stick to bottom of pan, turn heat down. Alternatively, if they do not seem to be doing anything, increase heat.

2. Reduce heat to medium-low and cook for another 10 minutes, stirring frequently.

3. Cover pan, and allow onions to continue cooking for 30 to 45 minutes, stirring about every 5 minutes. Cook until the desired consistency is reached. Meanwhile, start tofu steaks.

4. Pre-heat oven to 400 degrees. Prepare a baking sheet by lightly oiling it.

5. Slice tofu in to about 8 “steaks” and pat dry with paper towel. Using the olive oil, brush on steaks lightly. You can sprinkle with a little pepper, if you wish.

6. In small, shallow bowl, mix mustard, agave, balsamic vinegar, and vegan mayo. Place crushed croutons in a pan for coating.

7. Dip each tofu steak in mustard mixture, then coat with croutons. Place steak in crouton pan, press in lightly, sprinkle croutons on top – just make sure that the steak is well coated.

8. Place tofu in oven and bake for about 20 minutes, or until crust is golden brown. Remove from oven, and keep warm. (By now, your onions should be done)

9. Remove onions from pan (leaving any remaining liquid). Add the 2 cups of balsamic vinegar, water, and sugar and turn heat up to high and allow to cook, stirring often, and allow to continue cooking until it’s bubbly.

10. Plate tofu steaks, top with onions, drizzle with sweet balsamic sauce!

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