Curry Tofu Salad

Step 1

Press the tofu - Wrap the tofu in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 30 minutes. You can skip this step if you buy the super firm variety in a vacuum pack.

Step 2

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Step 3

Slice the tofu into about 6 slices, then rip each slice into small chunks. You want a ripped texture, and it's okay if some of the tofu crumbles.

Step 4

Add the tofu pieces to a large bowl, then add the olive oil, cornstarch and salt and stir gently to combine. You want the tofu to be coated in the olive oil/cornstarch.

Step 5

Arrange in an even layer on the prepared baking sheet and bake for 25-30 minutes, until golden and crispy on the outside. Remove from the oven and set aside.

Step 6

In a medium-large bowl whisk together the vegan mayo, curry powder, chutney, salt and black pepper.

Step 7

Next add the cooked tofu pieces, celery, green onion, raisins, roasted cashews and optional cilantro. Stir until well combined.

Step 8

Add more salt/pepper as desired. Serve on a bed of greens, in a sandwich, lettuce cups, wrap or with crackers. Enjoy! The salad will keep for 3-4 days covered in the refrigerator.