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Curried Tofu Salad – Crumbled firm tofu, crisp celery, and juicy apples mingle amongst a creamy, tangy curry dressing. Perfect on it’s own, with crackers, or piled high on a sandwich. Quick and easy to make. Vegan and gluten free.
I have a new obsession and I can’t stop eating it.
No, shockingly, it has nothing to do with chocolate or pumpkin or cinnamon.
It’s this Curried Tofu Salad!
I’ve been eating it two sandwiches at a time.
I don’t even care if I tear up the roof of my mouth on some straight-from-the-toaster bread because I love the contrast of the soft creamy tofu salad and the crunchy toast.
Morning, noon, and night, this has been my go-to for the last several weeks and I’ll be making another batch yet again this week because I just can’t get enough of the stuff.
Tastes Like Egg Salad
It tastes like egg salad.
Except that I never liked egg salad. And I especially never liked the smell of egg salad.
My tofu salad recipe, unlike most egg salads that I’ve seen, has some texture to it. I’m big on the crunch factor. There is no place for mush in my kitchen. I’ve added diced crisp celery and crunchy apple to bring life to an otherwise soft salad.
I’m also not loading it down with mayo. Just a few tablespoons of vegan mayo bring a wonderful creaminess to a dressing made mostly of coconut based yogurt. A touch of dijon and lemon juice add the perfect tang and balance.
And, of course, there’s the curry powder. It’s mild and earthy and brings just the right amount of flavor to keep you coming back for more…and more.
A vegan tofu eggless salad. Think of this as an egg salad you’ll actually want to eat!
Lunchtime Made Easy
This Curried Tofu Salad is so easy to make. After pressing your tofu (which is totally hands off), it can be made in about 5 minutes.
And the great thing about this recipe is that it tastes even better the next day after the tofu really has time to soak up all the flavors. So, whip it up ahead of time and it will be ready when you are to assemble your tofu salad sandwich.
Or enjoy it with crackers, stuffed into a pita, or straight up from a fork.
Love Sandwiches? Check out these recipes you’ll love!
- Chickpea Grape Salad Sandwiches (like creamy chicken salad, but so much better!)
- Easy White Bean Salad Pitas
- Sloppy Lentil Sandwiches
Curried Tofu Salad
I hope you love this Curried Tofu Salad as much as I do. If you try it, please come back and leave me a comment below with your feedback.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Enjoy!
- 1/2 cup unsweetened dairy free plain yogurt (I used So Delicious Unsweetened Coconutmilk Yogurt Alternative)
- 2 tbsp vegan mayo
- 1 tbsp grainy Dijon mustard
- 1 tbsp fresh lemon juice
- 2 1/2 tsp mild yellow curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt (or to taste)
- 1/8 tsp black pepper (or to taste)
- 15 oz firm or extra firm tofu (drained and pressed*)
- 1 stalk celery (diced)
- 1 sweet apple (cored, and diced) (I used a Gala)
- 2 green onions (diced)
- 1 tbsp fresh chopped parsley
In a medium mixing bowl, whisk the yogurt, mayo, mustard, lemon juice, curry powder, turmeric, salt and pepper.
With your clean hands, crumble the pressed firm tofu into the same bowl. Don't be perfect - leave some pieces bigger than others and crumble some pieces smaller. This will help give the salad extra texture.
Add the chopped celery, apple, green onion, and parsley to the tofu.
Mix well until everything is well covered in the creamy curry dressing.
You can enjoy this right way or store it in the fridge to let the flavors come together even more.
*To press tofu, place a clean dish towel (or paper towels) on a plate. Place the block of tofu on the dish towel and cover the tofu with another clean dish towel and then another plate. On the top plate, place some heavy cans or bags of dried beans to press it down. Press for about 20 minutes.
More Delicious Recipes to Make You Fall in Love with Tofu:
- BBQ Hawaiian Tofu Bowl
- Baked Tofu Tacos with Creamy Cilantro Sauce
- Soothing Mushroom Ramen Soup with Crispy Tofu
Lisa says
01/28/2018 at 9:50 pmWhat can I use in place of apple, my husband has a tree nut allergy And the apple adds a nice sweetness to this recipe
Jenn S. says
01/29/2018 at 8:29 amHi, Lisa. Glad you enjoyed it. Can he eat pears? Pears would be a great sub, or even cucumbers are fresh, juicy and have a subtle sweetness.
Lisa says
01/29/2018 at 9:56 amWe tried it last night and added a little coconut milk and that helped. He can’t have any pitted fruits unless they are cooked. So apples, peaches, plums, pears, nectarines, etc. And he can’t eat almonds either. He can have bananas, oranges, melons, and berries
Jenn S. says
01/29/2018 at 11:04 amIt’s so interesting. I was just discussing food allergies with a few of my blogger friends. There are so many foods that are related and most don’t know it until it creeps up as an allergy. Apples was a new one for me. I’d never heard of that being a tree nut allergy, but you prompted me to look it up and (obviously) it’s true! So, for next time, I would try adding a bit of cucumber or maybe even jicama!
Gracie says
01/20/2018 at 3:00 pmJenn, I can’t say enough about the Curried Tofu Salad I just tried it today for the first time and I simply ADORE it. It is so flavorful and tasty, but most of all healthy. I am currently on a diet and prepared this for lunch and WOW I honestly was over the moon in love with it and will share the recipe with my daughter. This salad will definitely become a part of my healthy food rotation. Thank you so much for the recipe, can’t wait to try your Beet Smoothie!
Jenn S. says
01/20/2018 at 6:59 pmThank you so much, Gracie! I am so happy to hear you loved it. I hope your daughters enjoy it too. And let me know what you think of the Beet Smoothie when you give that a try too! Thanks for stopping by!!
Hannah says
10/05/2017 at 10:28 amI have made tofu “egg” salad before, but never like this! This recipe has so much flavor! I also love the crunch factor too. I made this and then brought leftover to work the next day and all of my co-workers were eying it. I will definitely be making this again to pack for lunches. Thank you for the recipe!
Jenn S. says
10/05/2017 at 12:15 pmOh, yay! Thank you, Hannah! I’m so glad you loved it. I think leftovers the next day are even better than day of! Thank you so much for making it and leaving your feedback. I appreciate it!
Linda from Veganosity says
09/16/2017 at 7:18 amCurried egg salad was one of my favorites when I used to eat eggs. This looks and sounds amazing, Jenn. I can’t wait to try it.
Jenn S. says
09/16/2017 at 11:35 amOh, perfect. Hopefully this version will give you all the feels from back in the day. 🙂
Aimee says
09/15/2017 at 5:59 amGreat idea for a sandwich filling! Sounds so so good
Jenn S. says
09/15/2017 at 7:12 amThanks, Aimee!
Alisa Fleming says
09/13/2017 at 10:48 pmI’m so excited to try this! I bet it would be great in lettuce wraps, too.
Jenn S. says
09/14/2017 at 10:50 amOoh, lettuce wraps is a great idea! Gonna have to try that next time! Thanks, Alisa!
Sarah says
09/12/2017 at 4:27 pmBeautiful photos! And that tofu salad looks incredible!
Jenn S. says
09/12/2017 at 5:09 pmThank you so much, Sarah! I was really happy with how they turned out!
Trinity Bourne says
09/12/2017 at 3:39 pmThis is such a fabulous idea – I really love the sound of this (and that’s from someone who isn’t really a tofu fan). I will just love this though.
Jenn S. says
09/12/2017 at 5:09 pmWell maybe this will make you a temporary tofu fan! 🙂 Thanks, Trinity!
Mary Ellen | VNutrition says
09/12/2017 at 12:16 pmThis looks so tasty – and I love curry flavors! Perfect for lunch!
Jenn S. says
09/12/2017 at 1:45 pmThanks, Mary Ellen!
Joanna Park says
09/12/2017 at 9:10 amYUM! How did you know I was craving this? Can’t wait to make it!
Jenn S. says
09/12/2017 at 9:15 amWell, because who isn’t craving curried tofu salad, amiright! LOL! Thanks, Joanna!
Sara says
09/12/2017 at 6:52 amTwo questions: 1) Does it taste like Dijon mustard? My hubby and I don’t care for the taste of Dijon, although we have used it in recipes as long as the final product doesn’t taste like Dijon. 2) Any suggestions for a substitute for the yogurt (i.e. less processed)? Thanks for sharing this recipe!
Jenn S. says
09/12/2017 at 7:18 amHi, Sara. You can taste the Dijon a bit – but the flavors are very well balanced. In your case, I would suggest just leaving it out at first. Taste it, and if you think the salad needs a little something extra start by adding just a teaspoon and see how that works for you. Or maybe a little red wine vinegar instead. I used yogurt because I felt it was a healthier option than using all that mayo. It really does need a creamy factor to bring it together. I haven’t tried this, but you might try puréeing another 1/2 cup of tofu and using that in place of the yogurt. You’ll likely need to adjust the other seasonings too though. Let me know if you decide to experiment. 🙂
Sarah De la Cruz says
09/12/2017 at 12:44 amThis looks awesome! I LOVE the addition of the apples! I agree—no mush! Gotta have some crunch!
Jenn S. says
09/12/2017 at 7:09 amTexture is so important! Thanks, Sarah!
Taylor Kiser says
09/11/2017 at 10:26 pmI can see this curried tofu salad becoming an obsession with me too! This looks so amazing! And I love anything with curry!
Jenn S. says
09/11/2017 at 10:46 pmI’ve been on a huge curry kick lately. Can’t get enough. Thanks, Taylor!
Rachel says
09/11/2017 at 10:12 pmSo funny that I found this because I’ve been in the mood for this type of sammie! Definitely bookmarking this one!
Jenn S. says
09/11/2017 at 10:45 pmPerfect timing! I hope you love it, Rachel. Let me know how it turns out.
Christine - Jar Of Lemons says
09/11/2017 at 7:41 pmThis sounds like the best idea EVER! Haha definitely need this for lunch tomorrow!
Lorie says
09/11/2017 at 7:09 pmSo I never knew it was that easy with tofu. For some reason I thought it was a lot more work! Yum!
Jenn S. says
09/11/2017 at 7:44 pmPrepared this way it’s super easy. Usually if you’re baking it or even just frying it a sauté pan, it does need to marinate for awhile after pressing it, so maybe that’s the extra step you’re thinking of. Let me know if you give it a try!
Rachel Frutkin says
09/11/2017 at 6:52 pmI love this idea. I’m not very creative when it comes to tofu and I’m always looking for new ways to prepare it. Thank you!
Jenn S. says
09/11/2017 at 7:41 pmThanks, Rachel! I don’t know how creative this is, but it sure is delicious!
Laura says
09/11/2017 at 3:12 pmI actually really enjoy egg salad! But I think I’d like this even more! Such a great healthy lunch!
Jenn S. says
09/11/2017 at 4:04 pmThank you, Laura. Hopefully, this one stands up to your fave egg salad too. 🙂
Deryn | Running on Real Food says
09/11/2017 at 12:50 pmThis looks just like egg salad! I love making it with chickpeas but have never tried tofu, so smart!! Great idea, can’t wait to try this. I even love it just on it’s own for a snack or added to salad..so good.
Jenn S. says
09/11/2017 at 1:00 pmThank you, Deryn! Chickpeas are always a great choice too! They’re my go-to for so many dishes. Hope you love this tofu version. Let me know if you give it a try.
Becky Striepe says
09/11/2017 at 12:15 pmAah I love this! It looks super flavorful and like such a fun way to mix up the usual tofu salad.
Jenn S. says
09/11/2017 at 12:59 pmThanks, Becky! I can’t believe I’ve never had tofu salad until now. Totally addicted!
Dianne's Vegan Kitchen says
09/11/2017 at 9:13 amThis looks like the perfect lunch! I’ve made tofu “egg salad” before, but I’ve never thought to add curry powder. Such a great idea!
Jenn S. says
09/11/2017 at 9:30 amI never even liked curry growing up, but the last few years I just can’t get enough of the stuff! I especially like it with tofu….so good! Thanks, Dianne!