Meatless Monday’s: Curried Tofu Salad

Looking for a quick and delicious lunch option that’s both plant-based and packed with flavor? This Curried Tofu Salad is the perfect alternative to traditional chicken salad—creamy, crunchy, and full of aromatic spices. The combination of tofu, crunchy celery, sweet raisins, and toasted almonds gives it an irresistible texture, while a touch of curry powder and fresh dill elevate it to a whole new level. Whether you're stuffing it into a sandwich, wrapping it in lettuce leaves, or enjoying it straight from the bowl, this easy recipe is a must-try!

What You Need

Ingredients:
7 oz. (200g) tofu, drained and crumbled
2 celery sticks, chopped
1 small onion, diced
¼ cup (30g) almonds, chopped
¼ cup (30g) raisins
3 tbsp. vegan mayonnaise
1 tsp. curry powder
1 tbsp. fresh dill, chopped
Salt & pepper, to taste

Directions

Crumble the tofu into a large bowl.
Add the celery, onion, almonds, raisins, vegan mayo, curry powder, and dill.
Season with salt and pepper, then stir everything together until well combined.
Store in an airtight container in the fridge for up to 4-5 days.
Serving Ideas:
Scoop onto whole grain toast for an open-faced sandwich.
Wrap in lettuce leaves for a light and refreshing snack.
Serve with crackers or as a protein-packed salad topping.
Makes 4 servings.

Calories per serving: 178
Fats per serving: 13 grams
Protein per serving: 6 grams
Carbohydrates per serving: 11 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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