Curry Tofu Salad


1/3 cup golden raisins

1 tsp. yellow mustard seeds

1/4 cup Blazing Apple Cider Vinegar

1 lb tofu – extra firm

2 tbs. toasted pumpkin seeds

1 scallion, chopped

1 tbs. chopped parsley

1/2 cup mayonnaise

2 tbs. curry powder

3/4 tsp. kosher salt

Black pepper to taste


Bring the Blazing Apple Cider Vinegar to a boil and pour over the raisins and mustard seeds in a small heatproof bowl. Let the raisins and mustard seeds soak for about 10 minutes.

Rinse and drain the tofu and pat dry with paper towels to get rid of the excess water. Place the tofu in a large bowl and crumble. Add in the raisins, and mustard seeds with the rest of the Blazing Apple Cider Vinegar, pumpkin seeds, scallions, and parsley and mix.

In a small bowl, mix together the mayonnaise, curry powder, kosher salt and pepper. Add this to the tofu mixture and thoroughly combine.

This mixture can be used on bread or on a bed of salad.

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