I love the idea of a tofu salad with a creamy dressing that can be eaten as a side dish, a snack or as a stand alone meal. Add curry powder and you've got me. This tofu salad recipe originally called for 1/2 cup of mayonnaise but I couldn't bring myself to do it so I used 1 cup of 3.5% plain yogurt. While this recipe is good, I think the spices need some tweaking - maybe adding some coriander.
School has started for me again and I know for many of you. Good luck to us all! So far we haven't made anything exciting, unless you think starch and gel solutions are exciting, but on Thursday we're doing candies!
If this sounds good, you might also like:
Bulghur Grape Salad
Lemon Miso Tofu & Eggplant
Matthew's Delicious Tofu
Santa Fe Pasta Salad
Curried Tofu Salad
Adapted from Moosewood Restaurant Daily Special
The recipe suggests you blanch the tofu first, but I don't see the point of that so I'm omitting it from the recipe. If you want to blanch the tofu, it suggests doing it for 3 minutes. Aside from using plain yogurt instead of mayo as mentioned above, I added in extra seeds and extra curry powder. To make this vegan substitute soy yogurt or try nayonnaise.
1 cake of tofu, cut into 1/2 inch cubes
1 large carrot, peeled and shredded
1 red bell pepper, seeded and minced
1 green bell pepper, seeded adn minced
1 celery stalk, minced
1 tbsp green onions, minced
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup plain yogurt
2 tbsp curry powder (note: The recipe suggests 1 to 2 tsp)
1 tbsp fresh lemon juice
salt & pepper to taste
In a serving bowl, toss together the carrots, bell peppers, celery, green onions, pumpkin seeds, and sunflower seeds. In a small bowl, mix together the yogurt, curry powder, and lemon juice. Stir the dressing into the vegetables and set aside in the refrigerator.
Mix the tofu into the vegetables and add salt and pepper to taste. Chill for at least an hour, to allow the flavours to emerge.