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Curried Tofu Salad Recipe

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This recipe for Curried Tofu Salad is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package extra firm tofu (The Bridge, WIldwood or SoyBoy)
1 T coconut oil (Omega Naturals refined, NOT virgin coconut oil, which will burn)
2 stalks celery, diced
1/2 red onion, diced (optional)
1/2 C Vegenaise (from grapeseed oil)
1T fresh lemon juice
2 T nutritional yeast
1 tsp. raw agave nectar
1 tsp curry powder
1 tsp. fresh parsley, minced (or pinch of dry parsley)
sea salt and pepper to taste
Directions:
Directions:
Pepare tofu: drain it, rinse it and slice into 1/2 inch slabs. Place on towel and fold other half of towel over top of tofu. Then press until towel is soaked with water. Then cut into cubes.

In large saute pan, heat oil until hot, then add tofu. Allow to cook for several minutes without stirring so it forms a nice crispy edge. Flip with a spatula and cook for several minutes on the other sides, until brown and crispy on all sides.

Turn off flame and add a splash of tamari, then allow to cool.

In a large bowl, combine all of the remaining ingredients and add the tofu, coating with the mixture until evenly distributed. Chill in fridge or serve at room temperature.

 

 

 

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