Vegan Curried Tofu Salad

Back by popular demand, I have another vegan tofu recipe for you! This one is perfect for the summer. Bring this to your next cookout, the lake or the beach! No one will suspect it’s tofu (and vegan). I promise my next recipe will involve a different star, but I just love tofu! Don’t you?! I mean, who wouldn’t want to eat this!!

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Inspired by the most amazing curried tofu salad from my local market, this dish is my recreation of my all-time favorite. I could literally eat this everyday, but the store-bought version can be very pricey. I decided to take a shot and make my own, and it turned out just as good, better actually! The tofu, the sauce and the veggies…this is a winner! Okay, my mouth is watering just talking about it, let’s get cooking!

Disclaimer: May cause addictive behaviors. I am not responsible for late-night snacking, grocery costs or any other injuries this may cause.

Ingredients

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Sauce

1 teaspoon curry powder

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon honey dijon mustard

1 tablespoon soy sauce

1 tablespoon distilled white vinegar

3 tablespoons plain hummus

1/4 teaspoon lemon juice

salt and pepper to taste

 

Tofu Ingredients

1 (12 ounce) package extra firm tofu, drained

1/4 cup grated carrot

1/4 cup diced red bell pepper

1/4 cup diced celery

1/4 cup grated carrot

1/4 cup diced red onion

1 garlic clove, minced

Makes about 4-6 servings. Less if you’re like me.

Process

About 30 minutes before you start, pat the tofu dry and place it between two paper towels. Place a frying pan or something heavy on top and let it drain. This will draw out the moisture and give you firmer tofu once it’s baked.

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After 30 minutes, cube your tofu and place it on a lightly greased cooking sheet. Pop it into a preheated 350 degree oven for 25 minutes, turning once half-way through.

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While the tofu is baking in the oven, it’s time to prep the veggies!

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Use a cheese grater to grate medium-sized strips of carrot.

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Dice your bell pepper!

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Same with the celery!

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Now the red onions. You know the drill.

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Next, its time to make the sauce. Combine the freshly squeezed lemon juice with the spices, mustard, soy sauce, distilled white vinegar, and hummus.

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Set this in the fridge until you’re ready to add it to the tofu. Try dipping some of your left over veggies into it, you will die at the flavor! (but save some for the final dish!)

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After 25 minutes, remove the tofu from the oven. Set it aside to cool just slightly, but like to add it to the mixture when it’s still warm. The sauce will soak in better that way!

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Combine the tofu and veggies in a bowl and add the sauce! Scrumptious! Mix until well combined!
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Now you can eat this warm (could you resist?!) or you can stick it in the fridge and eat it colder! This recipe is so versatile and you will never feel like your missing out on any flavor. Add this to sandwiches, wraps or just eat it as is! I hope you enjoy it as much as I do!

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Leave some love, and let me know what you think of this recipe! What other recipes would you like me to try?!

xoxo

christina

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