Curried Tofu Salad
I have another no-cook recipe for all of you who don’t like to crank up the oven in the heat of the summer. This one is great for lunch or dinner, since it mimics egg salad and can be placed on a bed of field greens for a quick dinner, or stuffed into a pita pocket for lunch on the go.
Tofu salad is a great recipe to try if you’re new to the tofu scene since it is easy to prepare and impossible to mess up! Before preparing the salad, squeeze out any excess moisture in the tofu. I usually do this using my tofu press but you can also sandwich the block of tofu between two plates in the sink, and weigh down the top plate with a heavy pan. Do this for at least 20 minutes, or longer in the fridge if you have time.
1/2t garam masala
sea salt to taste
1 block firm tofu
1/2 c egg free mayo
1c chopped celery
1/2 cup chopped dried cranberries
In a small bowl mix together the cumin, coriander, cardamom, turmeric, and garam masala. Whisk thoroughly with the egg-free mayo until the spices are combined with the mayo.
Place the tofu block in a large bowl and using a fork, mash it until it resembles the texture of egg salad. Add in the celery and dried cranberries. Then, mix the curry dressing into the tofu salad and toss to coat. Add salt to taste.
We had some whole wheat pita bread on hand that I cooked in the toaster oven until it was nice and crispy, and used it as crackers to scoop up the tofu salad. The sweet-tart cranberries and crunchy celery were the perfect complement to the Indian spiced tofu. It reminded me of another tofu salad I made a while back (yikes terrible photography!) using grapes and celery. I love that sweet and savory combo.