Cashew Curried Tofu Salad
A simple and tasty high protein salad to top your greens or serve on bread. It has just enough kick to spice up any meal.
Ingredients
- 1 14-ounce package organic extra-firm tofu, drained and pressed
- ¼ cup vegan mayonnaise
- 3 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons tahini
- 2 teaspoons mild or hot curry powder
- 2 teaspoons toasted sesame oil
- 2 teaspoons maple syrup
- ⅛ teaspoon cayenne
- Freshly ground pepper to taste
- 2 large carrots peeled and grated
- 2 scallions white and green parts, finely chopped
- 1 medium cucumber peeled, seeded, cut into ¼-inch pieces
- ½ cup raw or roasted and salted cashews
- ¼ cup raisins or dried apricot optional
- Chopped cilantro or parsley for garnish
- For Serving:
- Pita bread tortillas, crackers
- Lettuce greens
Instructions
- To press tofu, wrap the block in a clean towel or paper towels and press between two cutting boards with a heavy object on top for 15 minutes.
- In a medium bowl, whisk together mayonnaise, lemon juice, soy sauce, tahini, curry powder, toasted sesame oil, syrup, cayenne, and pepper. Using your hands, crumble tofu into the bowl with the dressing. Add carrot, scallions, cucumber, cashews, and raisins. Mix to combine. Serve immediately or chill in the refrigerator.