STREAMING NOW: Tia Mowry At Home

Curried Tofu Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a favorite lunch food. Similar to egg salad but w/o the egg. Can be served as a sandwich or as a dip w/ vege crudites. I've seen similar recipes -- this is my favorite way to make it!! Enjoy!!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
  2. Chop tofu, not too small-- I use an wire egg slicer.
  3. Combine tofu, celery& onion.
  4. Add mayo, curry, lemon juice, and salt&pepper.
  5. Gently mix.
  6. Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
  7. Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
  8. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: