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Curry Tofu Salad

curry tofu salad
Print Recipe

A perfect salad for spring & summer!

Ingredients

Units Scale

For Salad-

  • 1 Large Cucumber
  • 2 cups Cherry Tomatoes, halved
  • 1/2 medium Red Onion
  • Greens of choice (I used spinach)
  • 1 small, 2.25 oz can of sliced Black Olives
  • 1/2 bunch of Cilantro

For Tofu-

  • 1 block Extra Firm Tofu
  • 1 tbsp Curry Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Red Pepper Flakes
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Cornstarch

For Dressing-

  • 2 tbsp (or more) Lemon Juice
  • 2/3 cup Macadamia Nuts
  • 1 clove Garlic
  • 1/4 cup Cilantro
  • 2 tbsp Mint Leaves
  • Pinch of Salt
  • Pinch of Pepper

Instructions

For Tofu-

  1. Drain and press tofu for 15-20 minutes
  2. Preheat oven to 400 F
  3. Cut tofu into even sized cubes.
  4. Put tofu in a large bowl and coat with all of the spices and mix.
  5. Coat the tofu with cornstarch and mix until evenly distributed.
  6. Put on baking sheet, evenly space, and place in oven.
  7. Bake for 15 minutes, flip over to opposite side, then bake another 15-20 minutes until golden brown and crispy.

For Dressing-

  1. Combine all ingredients into a high speed blender and blend until smooth, about 30 seconds- 1 minute.

Assembly-

  1. In a large bowl, place greens in the bottom
  2. Place remaining ingredients, including tofu
  3. Pour dressing on top
  4. Enjoy!!

Find it online: https://www.iamtaradawn.com/curry-tofu-salad/