Curry is one of my favorite ingredients to add to creamy salads like this one, and the first curried tofu salad I tasted was at the Good Foods Co-Op in Lexington, KY. After daydreaming about it so much, I had to create my take on the dish, accompanied by plump golden raisins, crunchy almonds and Greek yogurt. Enjoy my Curried Tofu Salad as a wrap with spring lettuce or as a sandwich with whole wheat bread. Offering both bread and lettuce options and a few types of sandwich spreads is an easy way to entertain and delight your guests with a build-your-own option. For the meat eaters in your life, you could substitute chicken for the tofu in this recipe.
1 (16 ounce) block firm tofu
⅓ cup golden raisins
1 tablespoon olive oil
2 teaspoons curry powder, divided
1 cup low-fat Greek yogurt
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup shredded carrots
¼ cup sliced almonds
- Preheat oven to 400 degrees Fahrenheit. Place the block of tofu between a few layers of paper towels and place a heavy plate on top. Set aside for 10 minutes to press and absorb the water from the tofu.
- Meanwhile, place raisins in a small bowl. Add enough hot water to cover and set aside.
- Cut the tofu into 1-inch cubes and place in a medium bowl. Drizzle with olive oil and sprinkle with 1 teaspoon curry powder, toss to coat and place on a baking sheet. Bake for 20 minutes, flipping with a spatula halfway through the cooking time. Remove tofu from the oven and set aside to cool.
- In a large bowl, stir together yogurt, remaining curry powder, salt and pepper. Drain water from raisins and add to the yogurt mixture along with the carrots, almonds and tofu. Stir to evenly coat and serve immediately or store in the refrigerator until ready to serve.