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Crumbled firm tofu, crisp celery, and juicy apples mingle amongst a creamy, tangy curry dressing in this delicious Curried Tofu Salad. Perfect on its 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.
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!
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.
You’ll love these other vegan sandwich recipes:
- Chickpea Salad Sandwiches (like creamy chicken salad, but so much better!)
- Easy White Bean Salad Pitas
- Sloppy Lentil Sandwiches
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Curried Tofu Salad
Ingredients
- ½ cup unsweetened dairy free plain yogurt (I used So Delicious Unsweetened Coconutmilk Yogurt Alternative)
- 2 tablespoons homemade vegan mayo or your favorite store-bought vegan mayo
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 ½ teaspoons mild yellow curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon salt or to taste
- â…› teaspoon black pepper or to taste
- 1 package (14-16 oz) firm or extra firm tofu drained and pressed
- 1 rib celery diced
- 1 sweet apple cored, and diced
- 2 green onions diced
- 1 tablespoon fresh chopped parsley
Instructions
- 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.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Desiree says
This recipe is so amazing! We had a local vegan deli that recently closed and this was my favorite thing on the menu so when I found your recipe we were psyched to try and recreate the magic at home – and we did! Thank you so much, I have made it twice this week since it was eaten so quickly the first time!
Jenn Sebestyen says
What a bummer that the deli closed, but so glad this recipe replicates your favorite dish! Thanks so much for your comment!
Rob says
Delicious! I made this for a High tea, beer sandwich eaten and no one picked it was tofu! I add nutritional yeast to give it a boost.
Jenn Sebestyen says
I’m so glad everyone enjoyed it!
Carol G. says
I have just died and gone to heaven. WOW, this is fantastic. I NEVER thought I would be able to have an egg salad sandwich again. This is the perfect substitute and I can’t get enough of it. You’re right. It is better the next day. I served it on a multigrain wrap with lettuce and tomato. I ate two of them today and I will be making this often. Thank you so much for giving us this recipe. Next time I am going to chop up a few stuffed green olives and mix them into this salad. Can’t wait.
Jenn Sebestyen says
I’m so glad you love it, Carol! Thank you so much for your feedback. Enjoy!
Christy Coffey says
I made this tonight and I almost cried! It is so good, I’m so excited to have a new food in my repertoire. I’m so picky, and that doesn’t work well when you’re a vegan. There was a few things I didn’t have, like the green onions and parsley, but I made do and it turned out incredible. Thank you so much for sharing this with us. You’re awesome
Jenn Sebestyen says
Christy, I’m so happy to hear you love it! It’s one of my favorites, too. I hope you find many more recipes here to love! Thanks for your comment!
Elena says
Hi, keen to try this but I’ll only be making samdwiched for 1 and it says 6 portions. How many days will this last in the fridge please?
Thanks!
Jenn Sebestyen says
Hi, Elena! The mixture gets even better as it sits, so definitely do not worry about leftovers. It will keep for about 4-5 days in a sealed container the fridge. I often make it just for myself and it doesn’t usually make it that long…I always am sneaking more bites with crackers throughout the day. It’s so good! Enjoy!
Jennifer says
This recipe for curried Tofu salad is so delicious! I added roast cashews. Having this in the fridge will make it so easy to make a quick lunch.
Thank you!
Jenn Sebestyen says
I’m so glad you love it! Roasted cashews sound like a great addition for some crunch! Thank you for your comment, Jennifer!
Lisa says
What 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
Hi, 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
We 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
It’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
Jenn, 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
Thank 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
I 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
Oh, 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
Curried 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
Oh, perfect. Hopefully this version will give you all the feels from back in the day. đŸ™‚
Aimee says
Great idea for a sandwich filling! Sounds so so good
Jenn S. says
Thanks, Aimee!
Alisa Fleming says
I’m so excited to try this! I bet it would be great in lettuce wraps, too.
Jenn S. says
Ooh, lettuce wraps is a great idea! Gonna have to try that next time! Thanks, Alisa!