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No-Cook Tofu Curry in a Hurry Salad is this gal’s dream come true! It’s super nutritious, packed with body-building protein and budget-friendly, too! And it’s a little spicey, just the right amount, and ever so wonderfully savory. After all, it’s a CURRY, and best of all, it’s ready to eat in a hurry! Allowme to tell you a little curry story.
Once upon a time, there lived a woman who loved to cook. But while she enjoyed her time in the kitchen creating lovely dishes for herself and her family to devour, sometimes she didn’t feel like cooking. (Gasp!)
But as much as she wanted a break fromcooking, she also didn’t feel like running out to grab nutritionless takeout. So, since she wanted it all, to have her proverbial cake and eat it too, yadda yadda ya, she decided to create something fast and flavor-filled. So that is just what she did!
From that day forward, whenever the pesky I don’t want to cook bug bit, No-Cook Tofu Curry in a Hurry Salad gallantly came to her rescue. And they all lived happily ever after. The End.
Have you ever felt like this? You want something tasty, like really, really good, but your energy has already clocked out for the day! So what can you do toenjoy a simple pallet pleasing dinner? I’ll tell you what to do; you whip up a bowl of No-Cook Tofu Curry in a Hurry Salad!
All you need is one-bowl, and theingredients, of course. : )
While No-Cook Tofu Curry in a Hurry Salad may not have a themed attraction at The Magic Kingdom, it sure can calm a menuplanning weary mind! If you’re the primary meal provider at your house, you know what I’m talking about! This salad handles that late in the afternoon menu panic. I am referring to that familiar question of what’s for dinner stomping through your already tired head.
No-Cook Tofu Curry in a Hurry Salad should at least wear a cape and have a theme song. Seriously, that’s how much I love this stuff!
As I have already mentioned, this is a littlespicey, but not in a hot peppery way. No-Cook Tofu Curry in a Hurry Salad is delightfully mellow, yet warm and savory. Crunchy vegetables and a sprinkling ofherbs add incredible freshness to this dish! All of the flavors combined are so tasty that it’s hard to resist going in for seconds and third helpings!
I thoroughly enjoyed writing therecipe for my No-Cook Tofu Curry in a Hurry Salad, and I’m happy to share that the entire experience does feel like a bit of a fairytale to me! I’m so confident that you’re going to enjoy making Curry in a Hurry that I suggest that youpin this recipe right nowto save it and share with your closest friends! Oh, and when you make it, make a pot of Creamy Savory Cardamom Rice to round out your meal… but be careful… this rice has the power to make you fall in love with it and throw all other rice dishes aside.
Finally, afteryou’vetried this recipe, leave us a kind comment and tell about your experience. We’d love to hear how it goes!
Happy eating!
VEEG
- 15
Prep:
- 0
Cook Time:
Yield: 4 Servings
Print Recipe
No-Cook Tofu Curry in a Hurry Salad will be yourdream dinnergo-to! It’s nutritious, packed with energizing protein and budget-friendly. And it’s just a little spicey, and wonderfully savory, too. It’s curry-seasoned, and it’s ready to enjoy in a hurry! I like to serve this with a bowl of cardamom rice and green peas or roll it into a wrap for a hearty sandwich treat! Press the tofu ahead of time to get this on the table super quick! The nutritional info is based on four generous servings, but this could efficiently feed six. And if you’d like to bring the fat and calorie count down, make this using my recipe for low-fat Sunflower Seed Mayo or Raw Oil-Free Cashew Mayonnaise!
Ingredients
- one 14 oz of extra firm organic tofu, pressed to rid of excesswater - My kids bought me this one and I love it!
- 1/2 cup vegan mayo - Just Mayo brand is delicious! If you would like to bring down the fat and calorie count in this recipe, replace the store-bought mayo with a batch of my low-fat Sunflower Seed Mayo or Raw Oil-Free Cashew Mayonnaise!
- 1/2 cupplain almond milk yogurt -I like Kite brand, a lot!
- 2 1/2 tspcurry powder
- 1/2 tspgarlic powder
- 1 tspturmeric powder
- 1 tspBragg's Liquid Aminos
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh cilantro, chopped
- sea salt & freshly ground black pepper to taste
- one generous squeeze of lemon juice, about one to two tablespoons, to taste
Instructions
- Begin by pressing the liquid out of your tofu ahead of time to save time during dinner prep! Pressing the tofu typically takes from 10 to 20 minutes or so.If you like, you can pressthe tofu the night before, wrap it in a clean towel and keep it in the fridge overnight. That way, its ready to go at dinnertime!
- Next mix the followingingredientsto make a saucy curry paste: mayo, yogurt, curry powder, turmeric, garlic powder and Bragg's Liquid Aminos, salt & pepper. Stir until well combined and taste to adjust the seasonings to your liking.
- Now crumble in the pressed tofu and stir being sure to cover each bite in the lovely golden curry paste. Now toss in the red onion, celery, parsley, and cilantro and stir to combine. Taste and add a squeeze of lemon juice according to your preference.
- Serve on a bed of cardamom seasoned rice and topped with a scoop of previously frozen, thawed green peas. You can also enjoy this as an exotic sandwich spread or rolled in a delicious wrap of your choice. We like it nestled inside a rice wrap along with some fresh spinach and a scoop of rice or quinoa.
Notes
- If you'd like to opt out of using the yogurt in this recipe you can replace the yogurt with another half cup of mayo without worry - it will still taste terrific!
- In place of the Bragg's Liquid Aminos, feel free to use Tamari, a gluten-free soy sauce, or regular soy sauce, if you aren't avoiding gluten.
- The orange colored curry powder link provided in the ingredients list has been updated to share my FAVORITE curry powder brandso far. The link offers three jars at the most competitive pricing I could find. I like to buy in bulk to save on ingredients I use often. I also buy three jars at a time of the same brand for turmeric.
- The nutritional info below reflects using store-bought vegan mayo. I've only recently updated this recipe to include a link to my NEW, whole food, plant-based, oil-free recipes for low-fat Sunflower Seed Mayo and Raw Oil-Free Cashew Mayonnaise.
- These days, we often make our Cardamom Rice using organic brown rice for increased nutritional benefits - you should try it!
- When you cook and prepare more than you need, there's always a couple of extra meals waiting to be enjoyed right in the fridge!With this no-cook Curry in a Hurry, we portion out the leftovers in individual containers, add some rice and top with a scoop or two of protein-packed frozen peas, which helps keep things chilled that much longer when packed for lunch!
Nutrition
% DV
Calories Per Serving: 257
- Total Fat 19.3 g 30 %
- Saturated Fat 1 g 5 %
- Cholesterol 0 mg 0 %
- Sodium 312.4 mg 13 %
- Carbohydrates 12 g 4 %
- Fiber 1.9 g 8 %
- Sugar 1.9 g ---
- Protein 12.3 g 25 %
- Vitamin A 10 %
- Vitamin C 16 %
- Iron 12 %
- Calcium 8 %
BY VEEG.CO
Prep Time:
Cook Time:
Yields: 4 Servings
Ingredients
- one 14 oz of extra firm organic tofu, pressed to rid of excesswater - My kids bought me this one and I love it!
- 1/2 cup vegan mayo - Just Mayo brand is delicious! If you would like to bring down the fat and calorie count in this recipe, replace the store-bought mayo with a batch of my low-fat Sunflower Seed Mayo or Raw Oil-Free Cashew Mayonnaise!
- 1/2 cupplain almond milk yogurt -I like Kite brand, a lot!
- 2 1/2 tspcurry powder
- 1/2 tspgarlic powder
- 1 tspturmeric powder
- 1 tspBragg's Liquid Aminos
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh cilantro, chopped
- sea salt & freshly ground black pepper to taste
- one generous squeeze of lemon juice, about one to two tablespoons, to taste
Instructions
- Begin by pressing the liquid out of your tofu ahead of time to save time during dinner prep! Pressing the tofu typically takes from 10 to 20 minutes or so.If you like, you can pressthe tofu the night before, wrap it in a clean towel and keep it in the fridge overnight. That way, its ready to go at dinnertime!
- Next mix the followingingredientsto make a saucy curry paste: mayo, yogurt, curry powder, turmeric, garlic powder and Bragg's Liquid Aminos, salt & pepper. Stir until well combined and taste to adjust the seasonings to your liking.
- Now crumble in the pressed tofu and stir being sure to cover each bite in the lovely golden curry paste. Now toss in the red onion, celery, parsley, and cilantro and stir to combine. Taste and add a squeeze of lemon juice according to your preference.
- Serve on a bed of cardamom seasoned rice and topped with a scoop of previously frozen, thawed green peas. You can also enjoy this as an exotic sandwich spread or rolled in a delicious wrap of your choice. We like it nestled inside a rice wrap along with some fresh spinach and a scoop of rice or quinoa.
Notes
- If you'd like to opt out of using the yogurt in this recipe you can replace the yogurt with another half cup of mayo without worry - it will still taste terrific!
- In place of the Bragg's Liquid Aminos, feel free to use Tamari, a gluten-free soy sauce, or regular soy sauce, if you aren't avoiding gluten.
- The orange colored curry powder link provided in the ingredients list has been updated to share my FAVORITE curry powder brandso far. The link offers three jars at the most competitive pricing I could find. I like to buy in bulk to save on ingredients I use often. I also buy three jars at a time of the same brand for turmeric.
- The nutritional info below reflects using store-bought vegan mayo. I've only recently updated this recipe to include a link to my NEW, whole food, plant-based, oil-free recipes for low-fat Sunflower Seed Mayo and Raw Oil-Free Cashew Mayonnaise.
- These days, we often make our Cardamom Rice using organic brown rice for increased nutritional benefits - you should try it!
- When you cook and prepare more than you need, there's always a couple of extra meals waiting to be enjoyed right in the fridge!With this no-cook Curry in a Hurry, we portion out the leftovers in individual containers, add some rice and top with a scoop or two of protein-packed frozen peas, which helps keep things chilled that much longer when packed for lunch!
Leave a Comment
Comments
Thank you so much for your comment on my dislike of Tofu. I think because of past attempts I have just put a barrier up. The recipe you attached looks delicious and definitely giving it a try,so excited . Because I’m the U.K need to convert cups to gram. But thank you so much, so kind.😊🇬🇧Eileen
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Tofu is incredibly versatile, so I’m glad you’re giving it a try, Eileen! One of my other favorite recipes calling for tofu is our fuss-free-no-cook tofu feta… it’s ready in minutes. The longer you let it stand in the marinade, the tangier it becomes… I enjoy it immediately, even as I’m making it it’s hard to stop ‘sampling.’ Another excellent tofu dish in the blueberry kale salad. Oh, my, as you can see, I have learned to enjoy tofu! I sure hope some of these recipes hit home with you. Having satisfying, nutritious, options when meal planning is so helpful.
Looks delicious!
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Thank you, Kathy – this is a recipe we make regularly. Sometimes we even stuff it in a warm tortilla along with a scoop of our cardamom rice and a few greens.
RhondaDecember 1, 2019 at 7:45 pm
Wow, just wow! This Hurry Curry and Cardomon rice is amazing! Thank you for sharing this great recipe. I want to host a tea party and serve this. 🤗
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Thank you, Rhonda – you made our Cyber Monday rock even better than the most fabulous sale! This recipe is a go-to at our house – your tea party idea sounds like a terrific idea – it makes a pretty bowl, wrap, or sandwich spread, too.
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