Curried Tofu Salad with Crunchy Veggies and Herb Dressing

This curry tofu salad offers a fresh twist on plant-based meals. Curry-spiced tofu pairs beautifully with roasted sweet potatoes, cauliflower and peas, while a turmeric-laced tahini dressing adds warmth and brightness. The result is a simple, chilled salad that works as a BBQ side or a satisfying main. High in protein and fiber, it keeps you full and energized for hours.

Why you’ll love this Curried Tofu Salad Recipe

• Comforting curry spices balanced by fresh lemon and garlic
• Serves warm or chilled for flexible meal options
• Leftovers keep well, making this great for meal prep
• The lemony turmeric tahini drizzle elevates the whole dish
• An easy way to enjoy a variety of vegetables in one bowl
• Hearty and satisfying without heavy ingredients like mayo
• Naturally sweet notes from sweet potatoes and peas

Ingredients

All ingredients are easy to find year-round. If white sweet potatoes aren’t available, use your preferred sweet potato or regular potatoes.

• Extra virgin olive oil
• Extra-firm tofu (block) – pressed, drained and cut into cubes for frying
• Seasonings – curry powder, cumin, coriander, garlic powder, turmeric and salt
• Vegetables – cauliflower florets, frozen peas and cubed sweet potatoes
• Sesame tahini – provides a nutty, savory base for the dressing
• Fresh lemon juice – brightens the dressing
• Garlic – minced for the dressing

How to Make Tofu Curry Salad

This recipe is straightforward and takes about 25 minutes. You’ll need a sheet pan and a deep nonstick skillet.

• Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with a scant amount of oil and salt, spread them on a sheet pan, and roast for about 20 minutes until fork-tender. Set aside to cool.
• Heat a deep sauté pan with oil over medium-high heat. Fry the drained, cubed tofu for about 10 minutes, letting the cubes sear without stirring too often so they form a golden crust. Flip or stir every few minutes.
• Add cauliflower, curry powder, cumin, coriander, salt and garlic powder to the pan. Stir, cover, and cook for 5 minutes.
• Uncover, stir in the peas, cover again and cook another 5 minutes until vegetables are tender.
• Add the roasted sweet potatoes to the pan, stir to combine, and taste to adjust salt. Set the mixture aside to cool slightly for a chilled salad or serve warm.
• For the dressing, combine tahini, lemon juice, minced garlic, salt and turmeric in a blender. Add water slowly to reach a pourable but not watery consistency, then blend until smooth and creamy.
• Dress the salad with the turmeric tahini drizzle and serve warm or chilled.

Storing Suggestions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as the tofu and dressing can change texture. Serve cold in a bowl, spoon into lettuce cups, or place over a bed of salad greens.

Tips for making the best tofu salad

• Drain the tofu thoroughly. Press for 20 minutes if possible to remove excess water and achieve a firmer texture.
• Freeze and thaw for a meatier bite. Freezing tofu before cooking creates a chewier, more textured result.
• Customize with add-ins. Try sliced red onion, golden raisins, chopped green onions, or fresh cilantro to personalize the salad.
• Include leafy greens. Sauteed kale or collard greens are great additions for extra nutrients and volume.

FAQs

Other Delicious Tofu Recipes

• Lemon Pepper Tofu Breakfast Bowl
• Orange Ginger Tofu
• Quick Tofu and Greens Scramble
• Vegan Tofu Saag Paneer
• Vegan Lasagna with Tofu Ricotta