If you miss eating tuna salad and want more protein than chickpea salad, try making this curried tofu salad recipe! Tofu provides an excellent source of protein and a staple for vegan recipes. It absorbs flavors very well, allowing you to transform it entirely and use it in various dishes. You can find an assortment of tofu, such as silken, medium, or firm. This recipe calls for medium or firm tofu, which is available at nearly every grocery store. You’ll then crumble it up like feta cheese!
You can enjoy this tofu salad on its own or in sandwiches and salads, just like an average tuna or chicken salad! The curry powder and chopped dill provide so much flavor, while the chopped onions, celery, almonds, and raisins give a nice texture change. Try throwing in some paprika or chili powder if you want a bit of heat, too!
This recipe makes enough for four servings at 178 calories, giving you 11 grams of carbohydrates, 6 grams of protein, and 13 grams of fat. It will take you less than twenty minutes to prepare this curried tofu salad, which is perfect for a quick lunch or workout snack. You can even make it ahead of time and keep it in the fridge for up to five days!
Let us know below in the comments whether you tried the recipe and what you thought of it. I always love hearing from the community, especially when you try adding different ingredients to make it unique! Remember to tag me @jennyleeisme whenever you post your versions online so I can leave a like and comment myself!
CURRIED TOFU SALAD
- 7 oz tofu drained,crumbled (200g)
- 2 celery sticks chopped
- 1 small onion diced
- ¼ cup almonds chopped (30g)
- ¼ cup raisins (30g)
- 3 teaspoon curry powder
- 1 tablespoon dill chopped
- Crumble the tofu into a bowl. Add in the rest of the ingredients, season with salt & pepper, and stir well to combine.
- Store in the fridge for up to 4-5 days.