Gluten-Free Curry Tofu Salad. Low-Carb, Keto-Friendly. Make ahead of time. Storage: 4-5 days.
This curry tofu salad is such a simple recipe to make. It only takes 15 minutes of your time to prep. I like to let it sit for at least an hour before diving in. This isn’t mandatory, I just find that letting the marinade really takes things up a notch in flavor town. By the way, here is the curry powder I used.
This recipe yields 4 servings. Share with others or get creative and enjoy it in 4 different ways. Pile it in between 2 slices of bread, serve on top of a hefty green salad, eat as is, or use it as a dip with crackers.
Speaking of crackers, if you want to go the curry tofu salad dip route. Use my Salt & Pepper Almond Pulp Cracker Bread recipe.
Prefer to make things a tad more hearty? Stir in some (cooked) chopped red or yukon gold potatoes.
If you’re hungry for more salad recipes, try these:
Vegan Chickpea Tuna Salad w/ a Twist
Curly Kale Salad w/ Lemon Tahini Dressing
Fiesta Burrito Salad w/ Cheesy Cilantro Lime Dressing
Recipe
Low-Carb Curry Tofu Salad (Macros Included)
Ingredients
- 7 ounces (200 grams) firm organic tofu drained and crumbled
- 2 celery sticks chopped
- 1 small onion chopped
- ¼ cup (30 grams) raw almonds chopped
- ¼ cup (30 grams) raisins
- 1 tablespoon vegan mayonnaise
- 1 teaspoon curry powder
- 1 tablespoon fresh chopped dill
- salt & pepper to taste
Instructions
- Crumble the tofu into a bowl. Add in the rest of the ingredients, season with salt & pepper, and stir well to combine.
- Store in the fridge for up to 4-5 days.
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