Recipe: The Vegan Project’s Curried Tofu Salad

A batch of this made on your prep day makes for tasty, easy lunches during the week. I used to buy a vegan version of this at the market until I realized I could make it way tastier and far less expensive!

Ingredients:

2 cups cubed firm tofu

2 tbsp. raisins

4 tbsp. finely diced red onion

2 tsp. curry powder

4 tbsp. vegan mayo

4 tbsp. slivered almonds

A couple squeezes fresh lime juice

Fresh cracked pepper

Salt (optional: the vegan mayo is pretty salty)

Fresh chopped parsley or cilantro (optional)

Method:

Make the dressing by combining onion, mayo, curry powder, lime juice and pepper.

Toss the cubed tofu in the dressing and add raisins, slivered almonds and fresh herbs.

Serve on a bed of crunchy romaine lettuce, or roll into a lightly steamed collard green leaf. It also tastes great between two slices of whole grain bread.

Not only can curry add depth and mouth-watering enjoyment to a meal, but it also has health benefits. Turmeric, an ingredient in many curry blends, has powerful anti-inflammatory properties and therapeutic benefits such as improved digestion and memory. You can find curry blends at your local Asian supermarket, or you can even blend your own to suit your taste and spice tolerance.