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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.
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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!
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!
Ingredients you need
Tofu ~ Use a firm, extra firm, or super firm tofu for best results. Drain it, pat it dry, then press it for at least 15 to 20 minutes. The more liquid you get out of it, the more dressing and flavor it will soak up
To press the tofu I simply wrap it in paper towels and place it between two plates. Then I stack some bags of dried beans on top to weigh it down. Just don’t place anything glass or breakable on top in case it topples over.
Of course, you can use a tofu press if you have one.
Apple ~ I love the sweet crunch of apple in this curried tofu salad. It’s a nice flavor and texture contrast. Use any kind of apple you like.
Celery ~ Again for some crunch. I also love the freshness celery brings. Don’t forget the leafy tops. Chop those up and throw them right in the mix. They have so much flavor!
Green onion ~ For a mild onion flavor. Finely diced red onion would work, too.
Dressing ~ The curry dressing is made from unsweetened plain dairy-free yogurt, vegan mayo, dijon mustard, lemon juice, curry powder, turmeric (mostly for extra yellow color), salt, and pepper.
Just whisk it all together. It’s so yummy!
I typically use an unsweetened, plain coconut yogurt or cashew yogurt (I really like Trader Joe’s Cashew Yogurt), but any plain, unsweetened variety will work.
How to make the recipe
This Curried Tofu Salad is so easy to make. After pressing the 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.
- Whisk all the dressing ingredients in a large bowl until smooth.
- Using clean hands, crumble the bock of tofu into the bowl with the dressing. I like to keep some chunks bigger and some smaller, just like an egg salad would be.
- Stir well to completely coat the crumbled tofu.
- Add the remaining ingredients and stir well to incorporate.
Storage
Meal prep: This Curry Tofu Salad only gets better as it sits, so make it ahead of time and enjoy it all week.
Fridge: Store leftovers in an airtight container in the fridge for 4 to 5 days.
Serving suggestions
Make a curry tofu salad sandwich by piling the mixture between two slices of toasted bread. Add lettuce and sliced tomatoes if desired.
Or enjoy it with crackers, stuffed into a pita, wrapped in a tortilla, or straight up from a fork.
Pro tips and tricks
~ Make this curried tofu salad ahead of time so the flavors really have time to develop.
~ Crumble the tofu into different size pieces, just like a traditional egg salad.
~ Make sure to use an unsweetened, plain variety of dairy-free yogurt.
~ Dice the apples and celery fairly small so you get a little of everything in every bite.
More vegan sandwich recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Curried Tofu Salad
Recommended Equipment
Ingredients
- ½ cup unsweetened dairy-free plain yogurt
- 2 tablespoons homemade vegan mayo or your favorite store-bought vegan mayo
- 1 tablespoon dijon mustard
- 1 tablespoon fresh lemon juice
- 2 ½ teaspoons mild yellow curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 package (14-16 oz) firm or extra firm tofu drained and pressed
- 1 rib celery diced
- 1 apple cored and diced
- 2 green onions sliced
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.
- Stir well to completely coat the crumbled tofu in the curry dressing.
- Add the chopped celery, apple, and green onion to the tofu. Mix well to incorporate evenly.
- You can enjoy this right way or store it in the fridge to let the flavors come together even more.
Notes
*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.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Sarah
Beautiful photos! And that tofu salad looks incredible!
Jenn S.
Thank you so much, Sarah! I was really happy with how they turned out!
Trinity Bourne
This 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.
Well maybe this will make you a temporary tofu fan! 🙂 Thanks, Trinity!
Mary Ellen | VNutrition
This looks so tasty – and I love curry flavors! Perfect for lunch!
Jenn S.
Thanks, Mary Ellen!
Joanna Park
YUM! How did you know I was craving this? Can’t wait to make it!
Jenn S.
Well, because who isn’t craving curried tofu salad, amiright! LOL! Thanks, Joanna!
Sara
Two 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.
Hi, 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
This looks awesome! I LOVE the addition of the apples! I agree—no mush! Gotta have some crunch!
Jenn S.
Texture is so important! Thanks, Sarah!
Taylor Kiser
I can see this curried tofu salad becoming an obsession with me too! This looks so amazing! And I love anything with curry!
Jenn S.
I’ve been on a huge curry kick lately. Can’t get enough. Thanks, Taylor!
Rachel
So funny that I found this because I’ve been in the mood for this type of sammie! Definitely bookmarking this one!
Jenn S.
Perfect timing! I hope you love it, Rachel. Let me know how it turns out.
Jenn S.
Prepared 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!
Christine - Jar Of Lemons
This sounds like the best idea EVER! Haha definitely need this for lunch tomorrow!
Rachel Frutkin
I 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.
Thanks, Rachel! I don’t know how creative this is, but it sure is delicious!
Laura
I actually really enjoy egg salad! But I think I’d like this even more! Such a great healthy lunch!
Jenn S.
Thank you, Laura. Hopefully, this one stands up to your fave egg salad too. 🙂
Deryn | Running on Real Food
This 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.
Thank 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
Aah I love this! It looks super flavorful and like such a fun way to mix up the usual tofu salad.
Jenn S.
Thanks, Becky! I can’t believe I’ve never had tofu salad until now. Totally addicted!
Dianne's Vegan Kitchen
This 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.
I 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!