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Plant based recipes


Dr. Chippy’s Curry Tofu Salad



15 minutes

Curry tofu salad for an easy, healthy vegan dinner

Easy pan fried tufu and medley of anti-inflammatory spices for a quick, nutritious vegan dinner

  • 8 ounce tofu- extra firm or  sprouted tofu: cut into ½–¾ inch cubes

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

  • ½  teaspoon black pepper

  • ¼ cup walnut, chopped

  • ¼ cup craisins

  • ½ cup celery- chopped

  • ¼ cup red onion – finely diced

  • 1/2 cup green apple – diced

  • ¼ cup cilantro or parsley-chopped

  • ¼–½  teaspoon cayenne pepper

  • 2–3 teaspoons curry powder (use your favorite blend; Spicewalla brand or Biju’s Madras Curry powder are excellent choices)

  • 2–3 tablespoons vegan mayo


1. Gently press the tofu with a paper or fresh kitchen towel to remove water, then cube.

2. Fry tofu with olive oil on medium heat. allow each side to get golden brown. add the spice blend when the tofu is mostly crisp on all sides; toss for a few minutes. set aside to cool. this step incorporates the spices and avoids the raw spice taste. Also releases the flavors and ‘activates’ the turmeric and black pepper.

3. In a large bowl combine all the remaining ingredients and mix well to combine. add the tofu and fold gently.

4. Serve on a bed of greens or can use in a wrap. Enjoy!

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