Curried Tofu Salad
I can’t stand when I’m looking for a recipe and search only to find something that is in no way a recipe. Take curried mayo for instance. Google it, and you get about a dozen pages with these insightful instructions: “combine 1/2 cup mayonnaise with 2 tablespoons curry powder and stir well!” That is not a recipe my friend, that is common freakin’ sense! If you stir in herbs, you’ll get herbed mayo; stir in Old Bay, you’ll get Old Bay mayo; hell, stir in cocoa powder and you’ll get chocolate mayo, although I’m not sure anyone really wants that. Honestly, you shouldn’t be eating that crap in the bottle anyways. It may be many things, but it ain’t real mayo. Think you don’t have time? You do. Try it once, thank me later.
Anyways, this recipe was inspired primarily by a package of tofu that was sitting in the drawer of my fridge labeled “use by September 22nd.” It smelled a little funky, but tasted just fine. After googling, “what will happen to me if I eat old tofu” (much more helpful than my Google search for “curried mayo” I must say) I decided I was willing to take the risk. Before you get worried, this was last week and I’m still alive and kicking, probably with a slightly stronger bacterial system in my stomach.
I hope this talk hasn’t turned you off to making this recipe, because honestly it’s really easy and really good! And unlike tuna salad, bringing it to work won’t make you the office pariah.
Curried Tofu Salad
Inspired by The Kitchn
Ingredients:
- 1/3 cup golden raisins
- 1 pound extra firm tofu
- 2 tablespoons pepitas chopped almonds
- 1 recipe curried mayo (below) or 1/2 cup store bought mayo + 2 tbsp curry powder
How to: Combine all ingredients in a medium size bowl and mix well. Serve atop a salad or sandwiched between whole grain bread!
Serves 4
Curried Mayo:
- 1 large egg yolk
- 1 tablespoon apple cider vinegar
- 2 tsp Dijon mustard
- Up to 1 cup avocado oil
- 2 tablespoons curry powder
In a blender, combine egg yolks, vinegar, mustard and a pinch of salt. Blend until thoroughly combined. With blender running, add avocado oil in a slow, steady stream stopping once your reach a thick, creamy consistency. Stir in the curry powder until well combined.
