OMG you guys… This Curried Tofu Salad is SO GOOD and SO PERFECT for summer. So good, in fact, that I made twice in a row because after after it was gone, I still wanted more. It’s incredibly fast to prepare (ten minutes, max), very cold and refreshing, light yet surprisingly filling, inexpensive, and so nom-nom delicious! And the best part is that there is no need to press the tofu or any of the other usually arduous steps required when making tofu dishes. Just mix everything together and enjoy.
How to Serve Curried Tofu Salad
Just like with any type of chicken or egg salad, you can stuff this into a tortilla to make a wrap, scoop it up with crackers, serve it over a bed of greens, or just go at it with a spoon (that’s how I ate it for lunch today). So, you can make a batch and eat it a different way each day throughout the week. :)
What Type of Tofu Should I Use?
I highly suggest using extra firm tofu for this instead of just firm tofu. The extra firmness gives this salad a little body so that it’s not just a mushy mess. I also have to note that not all brands of tofu are created equal. I’ve made this with two different brands so far (Soy Boy and Simply Organic) and they differed in firmness and flavor, despite both being “extra firm.” I definitely preferred the Soy Boy, although I gobbled up the Simply Organic just as readily.
What Kind of Curry Powder is Best?
Curry powders can vary quite a bit from brand to brand, so you may need to experiment a little to find one that you like the best. You can use any type of curry powder for this recipe, including hot or mild varieties. If you’d like to try making your own curry powder, try this recipe for Easy Homemade Curry Powder from Spiceitupp.com.
Other Add-In Ideas
If you want even more texture in your salad, you can add in a variety of other ingredients that you may have on hand. I wouldn’t go out of my way to purchase these specifically for the salad, but if I had them on hand I would toss them in: finely diced red onion, shredded carrot, sliced almonds, cashews, diced celery, sliced green onions, or dried mango.
I know, I know, some of you just can not do cilantro. While I do believe the cilantro offers a unique freshness to this salad, I suppose I’ll be okay if you using sliced green onion instead. ;) They have totally different flavors, but green onion does also add an element of freshness.
You can use plain traditional yogurt in place of the Greek yogurt if needed, just be aware that your dressing will not be quite as thick.
Want more recipes with curry powder? Check out our Curry Powder Recipe Archives!
Curried Tofu Salad
- 1/4 cup mayonnaise ($0.41)
- 1/4 cup plain Greek yogurt ($0.71)
- 1 tsp lemon juice ($0.20)
- 1 tsp Dijon mustard ($0.03)
- 1 tsp honey (0.04)
- 1/2 Tbsp curry powder ($0.15)
- 1/2 tsp salt ($0.02)
- 1/4 cup chopped cilantro ($0.12)
- 14 oz. extra firm tofu ($1.79)
- Remove the tofu from its package and allow it to drain in a colander as you prepare the dressing.
- In a medium bowl, stir together the mayonnaise, yogurt, lemon juice, Dijon mustard, honey, curry powder, salt, and chopped cilantro.
- Crumble the drained tofu into the bowl with the dressing, then stir to combine. Serve immediately, or refrigerate until you're ready to eat.
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How to Make Curried Tofu Salad – Step by Step Photos
Remove a 14oz. block of extra firm tofu from its package and allow it to drain in a colander as you prepare the dressing for the salad.
To prepare the dressing, stir together 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1/2 Tbsp curry powder, and 1/2 tsp salt.
Then stir in about 1/4 cup chopped fresh cilantro.
Crumble the block of tofu into the bowl…
Then just stir everything together! That’s it! I had a hard time not eating it straight out of the bowl…
I love this Curried Tofu Salad when it’s ice cold. SO GOOD. And, to my surprise, the flavor did not get more dull with overnight refrigeration. #win
I made this for lunch today. It was delicious. I did not have cilantro, so I substitute a stalk of celery, minced, leaves and all. As a side note, I used extra firm tofu which was previously frozen. I pressed a lot of water out of it before I froze it, but was suprised at how much water was still in it when I went to crumble it into the salad. Anyway, this was a keeper. I think I like it better than tuna, which we eat for lunch at least twice a week.
I’m sorry to say I didn’t like this recipe very much and was surprised to see all of the rave reviews. Maybe I did something wrong! It could have been the curry and/or tofu I used, but I felt like the curry, cilantro, and tofu flavors were all really fighting each other in an unpleasant way.
How long does this keep in the fridge? Can’t wait to try it.
It can really depend on several factors, like the conditions inside your fridge, the freshness of your ingredients, and things like that. But in general, something like this will probably be good for 3-4 days.
Is there a way to make this without Mayo? Extra yogurt?
You can do all yogurt if you want, the dressing will just be slightly more acidic and less creamy.
Do you think it would be too weird to replace the mayo with an avocado?
We haven’t tried it with avocado, so can’t say definitively. But one of the great beauties of cooking is experimenting. XOXO -Monti
I love this. I usually don’t have fresh cilantro but I’ve found that using TJs green dragon sauce as a substitute for the lemon juice gives a cilantro-y flavor and some acid (and heat) that is perfect for me.
I add slivered almonds or toasted cashews for some crunch, shredded carrot or diced pepper if I have them.
This is what I reach for when I’m not in the mood to cook. I almost always have the ingredients on hand with no subs, it’s fast, it’s easy, and it’s versatile. I especially like it with those Everything Bagel Pretzel Thins from ALDI, cashews, and cranberries.
I subbed yum-yum sauce for mayo and now I can’t go back – it feels too bland inside without that little bit of vineagar.
Great lunch for a hot-weather week!
Such a classic recipe and you have made it so well. I am so tempted to make some soon. Looks fabulous!
I love this recipe, as does the whole family. It’s super easy and delicious. Exactly the sort of recipe I need during pandemic times when I’m feeding everyone all the time! And minimal clean up; bonus!
Just made this (while the slow cooker chicken taco bowls are cooking) and holy moly it’s amazing. I added a little carrot and red onion for crunchiness. Currently eating it out of the bowl with wheat thins!
I did not expect to love this as much as I do! I’ve eaten it for lunch 3 days in a row and it has still held up in the refrigerator well and maintained all of it’s flavor. Super light, refreshing and addictive! It’s a great versatile dish. Here’s how I made mine… I made sure to press my tofu between two heavy objects for 30 min to get as much moisture out as possible before adding it to the sauce. I also added probably 1 tsp more curry powder than called for and threw in some green onions, cashews and golden raisins. SO GOOD!