OMG you guys… This Curried Tofu Salad is SO GOOD and SO PERFECT for summer. So good, in fact, that I made twice in a row because after after it was gone, I still wanted more. It’s incredibly fast to prepare (ten minutes, max), very cold and refreshing, light yet surprisingly filling, inexpensive, and so nom-nom delicious! And the best part is that there is no need to press the tofu or any of the other usually arduous steps required when making tofu dishes. Just mix everything together and enjoy.
How to Serve Curried Tofu Salad
Just like with any type of chicken or egg salad, you can stuff this into a tortilla to make a wrap, scoop it up with crackers, serve it over a bed of greens, or just go at it with a spoon (that’s how I ate it for lunch today). So, you can make a batch and eat it a different way each day throughout the week. :)
What Type of Tofu Should I Use?
I highly suggest using extra firm tofu for this instead of just firm tofu. The extra firmness gives this salad a little body so that it’s not just a mushy mess. I also have to note that not all brands of tofu are created equal. I’ve made this with two different brands so far (Soy Boy and Simply Organic) and they differed in firmness and flavor, despite both being “extra firm.” I definitely preferred the Soy Boy, although I gobbled up the Simply Organic just as readily.
What Kind of Curry Powder is Best?
Curry powders can vary quite a bit from brand to brand, so you may need to experiment a little to find one that you like the best. You can use any type of curry powder for this recipe, including hot or mild varieties. If you’d like to try making your own curry powder, try this recipe for Easy Homemade Curry Powder from Spiceitupp.com.
Other Add-In Ideas
If you want even more texture in your salad, you can add in a variety of other ingredients that you may have on hand. I wouldn’t go out of my way to purchase these specifically for the salad, but if I had them on hand I would toss them in: finely diced red onion, shredded carrot, sliced almonds, cashews, diced celery, sliced green onions, or dried mango.
Substitutions
I know, I know, some of you just can not do cilantro. While I do believe the cilantro offers a unique freshness to this salad, I suppose I’ll be okay if you using sliced green onion instead. ;) They have totally different flavors, but green onion does also add an element of freshness.
You can use plain traditional yogurt in place of the Greek yogurt if needed, just be aware that your dressing will not be quite as thick.
Want more recipes with curry powder? Check out our Curry Powder Recipe Archives!
Curried Tofu Salad
Servings 4 3/4 cup eachIngredients
- 1/4 cup mayonnaise ($0.41)
- 1/4 cup plain Greek yogurt ($0.71)
- 1 tsp lemon juice ($0.20)
- 1 tsp Dijon mustard ($0.03)
- 1 tsp honey (0.04)
- 1/2 Tbsp curry powder ($0.15)
- 1/2 tsp salt ($0.02)
- 1/4 cup chopped cilantro ($0.12)
- 14 oz. extra firm tofu ($1.79)
Instructions
- Remove the tofu from its package and allow it to drain in a colander as you prepare the dressing.
- In a medium bowl, stir together the mayonnaise, yogurt, lemon juice, Dijon mustard, honey, curry powder, salt, and chopped cilantro.
- Crumble the drained tofu into the bowl with the dressing, then stir to combine. Serve immediately, or refrigerate until you’re ready to eat.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Curried Tofu Salad – Step by Step Photos
Remove a 14oz. block of extra firm tofu from its package and allow it to drain in a colander as you prepare the dressing for the salad.
To prepare the dressing, stir together 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1/2 Tbsp curry powder, and 1/2 tsp salt.
Then stir in about 1/4 cup chopped fresh cilantro.
Crumble the block of tofu into the bowl…
Then just stir everything together! That’s it! I had a hard time not eating it straight out of the bowl…
I love this Curried Tofu Salad when it’s ice cold. SO GOOD. And, to my surprise, the flavor did not get more dull with overnight refrigeration. #win
Looks so good! I’m going to try this with half a cup of vegan mayo and no greek yogurt to make it vegan. Excited to try!
I meant to add that my grocery store (Publix) now carries a 16 oz container of pressed tofu. It was perfect for this recipe, quick and easy to cut into small dice that hold their shape.
I need to look for that!
This is so good! I added carrot matchsticks and about a cup of green peas, sprinkled some sunflower kernels on top, and am eating for lunch as I type. This is definitely going into my regular lunch rotation. I’m having it as a salad this week but I bet it would be equally good stuffed into pitas. Great recipe! Thank you.
Thanks for another winner, Beth! I needed something easy to pack for lunch this week (my work usually provides lunch but this week everyone else gets vacation except me so…packed lunch it is!) and this was a great meat-free option. I prepared it similarly to your meal prep with some dried cranberries and walnuts (which I happened to have on-hand), with a few leaves of red leaf lettuce (to make lettuce wraps) and my favourite cracker (which is admittedly quite a splurge but they’re so good I have to treat myself sometimes), Mary’s Crackers, which went with the flavours absolutely phenomenally. Can’t wait for my other servings!
Can I use 1/2 cup of Greek yogurt and skip the mayo? THX
Yes, it will be less creamy, but if you prefer a lighter taste I suppose you could do that.
I followed the recipe exactly and it was delicious! Perfect for satisfying an egg salad craving without offending co-workers. I do think I would like it even more with some celery for crunch, and I might reduce the amount of mayo by half the next time. Thank you for the recipe!
O.M.G. It’s 110 degrees in North TX and this was perfect for avoiding the heat. I added in some green onions, dried mango, and cashews. So much yum.
This is good! It reminds me of egg salad and goes great with crackers! The curry & cilantro add a nice kick. It is also very filling!
I never would have thought to make a curried salad with tofu instead of chicken!! It was delicious. I’ll definitely be making this again.
Yum–a lot like egg salad and way faster than boiling and cooling eggs. I really like this one! Since I just happened to have some extra firm tofu in the fridge, I had it for lunch. I added some finely diced celery for crunch. I LOVE cilantro, although when I first tried it about 40 years ago, it did taste like soap. I was involved in a Chinese cooking course at the time, and persevered, eventually coming to adore the flavor–even if it still is a little bit soapy, but in a good way.
Feel free to strain your regular yogurt in a coffee filter or cheese cloth in a strainer in the fridge. It will thicken and you can use it in place of greek just make sure it doesn’t contain chunks of fruit any flavor will work.
I had NO idea that you could eat tofu without cooking it!!! I’m really excited to try it out.
What kind of curry powder do you use? I have several different types of curry powders, all different blends of spices.
The one I have right now is the Simply Organic brand (Kroger’s line of organic products), but I’ve used different brands in the past. Usually whatever is on sale. :)
Could you use eggs as a based if you didn’t want to use tofu?
Sure! I also have a similar version made with chicken.
What kind of crackers are those in the photos? They look very tasty. (And so does the tofu). I will definitely be making this!
They’re just the Kroger brand version of Wheat Thins. :) I don’t know why they are so orange. It kind of shocked me when I opened the box! Haha