This recipe is delicious and ready in minutes, with only three simple steps! The sweetness of golden raisins gives this otherwise savory dish a Moroccan flair by setting off the flavor of the remaining ingredients. Some of those being curry, cilantro, and mint.

I remember when I was a kid, sandwiches got pretty redundant and boring. Nowadays I don’t have that problem. It could be because in general, vegan sandwiches are pretty significant. Since we don’t eat 90 percent of what the majority of the population puts on sandwiches, I feel like we try to make up for that by making sure to use extraordinary flavors!

My other theory is, since I don’t eat them nearly as much as I used too they’re of course not redundant, but I also put extra effort into not making them boring. I hardly ever eat bread, even the gluten-free kind, so I’m going to make it worth it when I do!

All that being said, this salad is 100 percent NOT hard to make. Just because it has exceptional flavor, does not make it complicated. Also, if you’re staying away from all grains, I’ve thought of a couple of other options for you to try.

Initially, I got the idea for this salad in the middle of winter. Those oh-so-cold SoCal winter days! (That was a joke, don’t hate me. LOL!) I remember scrolling through some sort of social media, whether it being Instagram or possibly Flipboard, I’m not sure, and I saw something on a sandwich that I thought was curry and tofu, but not only was I wrong, I was dreadfully disappointed, because those flavors, cold in a sandwich, all of a sudden sounded really good!

I figured I should wait before making a post out of it because even though it’s not usually that cold here in the dead of winter, that doesn’t mean it isn’t for the rest of you, and who wants a cold sandwich when it’s cold outside?  I had originally planned only to wait until Spring, and post it during the NBA finals or something, on the day of a big game. You know, curry for Curry! For whatever reason, that didn’t end up happening, and now summer is almost over, so I knew I needed to share before I lost my chance!

This extra time has given me an even greater chance to think more about what all I wanted to put in the salad. There were several items which I was on the fence about. Some I used and some I didn’t. The ingredients which made the cut were tofu, curry, golden raisins, sun-dried tomatoes, shredded carrots, green onions, parsley, mint, cilantro, salt, pepper, lemon, and vegan mayo. A dash of cayenne can be added too, but only if you want a little bite.

All that needs to be done to make this salad is crumbling tofu and then mixing in the remaining ingredients. Wow! That was easy! No marinating is required, but like all (or at least most) tofu recipes, you will need to make sure your tofu is drained and pressed ahead of time.

Now that you have your salad, you can decide how you’d prefer to enjoy it. I made my kid’s sandwiches with it using large bread rolls. Of course, the kids aren’t gluten-free, but you can make sandwiches out of store-bought sliced bread whether it be regular or gluten-free, if needed.  For my husband and I, I made the homemade bread you see in my main image, by altering this Paleo Bagel recipe by Forrest and Fauna.

Another tasty option for using this salad is stuffing tomatoes, which I tried the second time I had it and enjoy it very much. Next time, I want to try it using wraps. That was my original idea, which I changed last minute, but I still think it would be great. Even as a lettuce wrap!

Okay, Curry Tofu Salad, done before summer’s end, check! I know I’ll still have enough warm weather left to enjoy it and I hope you will too! If you loved this recipe let me know in the comments below, or take a pic and tag me on Instagram, @veggiesattiffanis.

Print

Curry Tofu Salad

This recipe is delicious and ready in minutes, with only three simple steps! The sweetness of golden raisins gives this otherwise savory dish a Moroccan flair by setting off the flavor of the remaining ingredients. Some of those being curry, cilantro, and mint.

Course Lunch

Servings 4

Author Tiffani Wells

Ingredients

• 1 block firm or extra firm tofu drained and pressed
• 1/2 cup vegan mayonnaise if necessary, check your mayo ingredients to ensure it is nut-free
• 1/2 cup golden raisins mine were jumbo but you can use whichever you prefer
• 1/2 cup shredded carrot
• 1/2 cup fresh parsley, chopped
• 1/4 cup sun-dried tomatoes, chopped Buy the kind that comes in oil, but drain the oil before measuring.
• 1/4 cup fresh cilantro, chopped
• 2 green onions, chopped
• 2 Tbsp fresh mint leaves, chopped
• 2 tsp curry powder, or more to taste
• 1 tsp lemon juice
• 1/4 tsp sea salt, or more to taste I added a little more
• 1/4 tsp black pepper
• dash cayenne (optional for spicy)

Optional for serving:

• bread slices or rolls either regular or gluten-free if needed
• tortillas or wraps either regular or gluten-free if needed
• tomatoes for stuffing
• tomato slices to add onto sandwiches or inside wraps
• lettuce leaves to use as wraps
• alfalfa sprouts and/or lettuce to add onto sandwiches or inside wraps
• vegan mayo, to dress bread with to dress bread with

Instructions

• Using your hands, crumble the tofu into a medium to a large sized mixing bowl.
• Add the remaining ingredients and stir until well incorporated. Taste and adjust seasonings if desired. Chill until ready to serve.
• Serve as a sandwich filling inside regular or gluten-free bread, as a wrap with regular or gluten-free tortillas, stuffed inside tomatoes, or enjoy wrapped into lettuce leaves.