Curried Tofu Salad

FacebookPinterestTwitterTumblrGoogle+Share
When I started this blog, I wanted to be a resource for other cooks, of course, but I also wanted to be able to store my own recipes, and other’s recipes that I make often, all in one place for myself. Even if it’s a recipe I’ve made dozens of times before, I like to refer to it when I make a grocery list. Currently, I have recipes in an index card box, a homemade cookbook, and out on VegPeople and Delicious. When I want to make something I’ve had before, first I have to remember where the recipe is!This is one of those fallback recipes that’s always good any time of the year and comes together quickly. It travels well, and will keep in the refrigerator for at least a couple of days.

In my last post, I mentioned that I had a new camera. I have almost no sunlight in my kitchen any time of day, so I either have to take the pictures outside, not practical most of the year, or use a flash inside. Since October, I’ve been borrowing my son’s Canon XSi and using with a 20-year-old flash, bouncing the light off the ceiling. This flash unit isn’t controllable through the camera, nor does it have a way to turn it down manually, so the light is pretty intense. Even though I got exactly the same model of camera, all of my photos with my new camera have been overexposed. There’s only so much you can do in Photoshop and I have not been happy with any of them! So last week, I dumped all of the change from our change jar into a Coinstar machine and bought this Opteka flash, which just arrived. Here’s a preview of what I can now capture. Juicy!

 
 
 
Curried Tofu SaladBaking the tofu makes it chewy.

16 ounces firm or extra-firm tofu
1/4 teaspoon salt
2/3 cup diced celery
1 green onion, including green part, sliced (optional)
2 tablespoons walnut pieces
1/3 cup Vegenaise
3/4 to 1 teaspoon curry powder

Preheat oven to 350 F. Drain tofu. Coarsely crumble tofu with a fork, pat dry with a paper towel or two, and pile on the middle of an oiled baking sheet. Bake tofu for 25-30 minutes, until golden. Once or twice, turn the tofu pile with a spatula, chop it up some, and pile it back together.

Put tofu into a medium bowl and stir in remaining ingredients.

Makes 4 sandwiches or salads.

 

You might also like

2 Responses

  1. Awesome photography! I love curry, so I know I would love this dish! Looks yummy!

  2. I like the idea of baking the tofu and will be trying this for sure. I have a couple of softball games to attend and need to bring supper along, this sandwich will be delicious I’m sure.

Comments are closed.