Curried Tofu Salad

Prep Time: 15 minutes Cook Time: 15 minutes Servings: Yield: 3 cups Source:

Ingredients

1 block extra firm or super firm tofu

3/4 cup vegan mayonnaise

1 tsp dijon or yellow mustard

1 tsp lime zest (from 1 lime)

1 tbsp fresh lime juice

1 1/2 tsp curry powder

1 tsp onion powder

1/2 tsp granulated garlic

1/4 tsp turmeric (optional, for color)

1/2 - 1 tsp salt (see note), or to taste

black pepper to taste

1/4 cup chopped roasted cashews

2 tbsp minced chives

Directions

Crumble tofu and add to a mixing bowl. Add the rest of the ingredients, starting with 1/2 tsp of salt, and mix together. See note if using kala namak.

Adjust salt and pepper to taste, and any other seasonings as needed. The yellow color from the turmeric will develop after a couple hours.

Notes

For an eggy flavor, use kala namak (Indian black salt) in place of some of the salt. Add it to taste, as it is a strong flavor, then add more sea salt as needed.

Roast cashews in 325ºF oven for 8-12 minutes until darker in color and golden in spots, stirring once halfway through. Or toast them on a dry skillet over low heat until browned in spots.

Nutrition

TOTAL FAT: 13g SODIUM: 393mg
CARBOHYDRATES: 5g FIBER: 1g SUGAR: 2g
PROTEIN: 6g