This curried tofu salad comes together in less than 5 minutes and packs a flavor punch. It’s the perfect filling for a delicious, overstuffed sandwich or spooned on top of a simple green salad. However you eat yours just make sure to make extra because it will go quickly! I like to make a big batch and have it for lunch all week long. Plus curried tofu salad is low-carb and vegan so dig in!
Make sure to use extra firm tofu and give it a good squeeze to remove as much moisture as possible. I will usually take out the block of tofu from its packaging and wrap it in a paper towel to take some of the water off. Then I just leave it wrapped up in the paper towel to continue draining while I’m doing other things. Then, after about 15 or so minutes, I remove the towel and give the tofu block a good squeeze over the sink to get the rest of the water out. Once your tofu is finally good and dry crumble it into a mixing bowl.
Mince cilantro and shallot and add to your mixing bowl with the tofu, giving a quick mash with a fork to begin to combine. Next add the rest of the spices and continue mixing with a fork, breaking up any large chunks of tofu as you go. You want fairly small crumbles so that the spices can really get into the tofu. It’s as easy as that. I had my curried tofu salad on a thick slice of sourdough bread with an extra squeeze of mustard, spinach, pea sprouts and shredded carrots and served the sandwich open-faced. I also add a dash of cayenne pepper on top of each sandwich for a little kick.