Curry Tofu Salad
2014 has arrived, and I have determined that the following truths are self-evident:
1. Elastic does not work in all pants: good in pajamas, bad in dress pants.
2. Black isn’t that slimming: good for ninjas, bad for hiding extra pounds.
3. Skinny jeans are a misnomer: good in theory, bad in reality.
4. Pinstripes don’t really elongate: good for prisoners, bad for shorter folks.
5. XL isn’t for everyone: good for linebackers, bad for certain food bloggers.
Therefore, I am resolved to eat better and healthier this year. Now, I am not starting some weird diet plan where you can lose 50 pounds in two weeks eating grapefruit and cabbage while simultaneously working out 3 hours a day combined with pills made from some ancient rain forest plant extract. No, I am going to make a few changes to my diet: beginning with lunch.
“Why lunch?” you might ask?? Well, unless you pack a lunch, you eat out. And it can be a daunting task to find healthy vegan meals in most restaurants. Sure, you can eat fries and a side salad at the local diner, and while it may be vegan, it is not the best option. Instead, I am proposing a few lunch options you can pack up in your trusty Transformers Lunch Box (complete with insulated thermos) and take to work or school. So, I’ll begin with my version of CURRY TOFU SALAD.
Now, I can already hear, “But Bob, there isn’t enough time to make lunch in the mornings. I have to wake, clothe, feed, brush, and comb myself and the kids before the bus arrives.” I get that…every morning. That is why these lunches are easy and can be made ahead of time (the night before even). And I guarantee that they won’t go soggy like the bologna sandwiches of my childhood.
Ingredients
- 1 Lb. Extra Firm Tofu
- 1 Lrg. Carrot (shredded)
- ¼ Cup Raisins
- 1 Tbs. Fresh Cilantro (chopped)
- ¼ Cup Vegan Mayonnaise
- 1 Lrg. Rib of Celery (diced)
- ¼ Cup Pistachios
- 1 Tsp. Curry Powder
- ½ Tsp. Garlic Powder
- ¼ Tsp. Fresh Ginger (grated)
- ¼ Tsp. Ground Coriander
- ¼ Tsp. Ground Cumin
- 1 Tsp. Agave (optional)
- Salt & Pepper to your taste
Instructions
First, let’s deal with the tofu. I like mine pressed, frozen, and repressed before I use it. This process gives the tofu a nice chewy texture. However, if you like softer tofu or are short on time, skip all these steps and proceed. Next, slice the tofu into 8 even-sized planks. Place these on a cookie sheet coated with cooking spray and bake in a preheated 375 degree oven for 25-30 minutes, flipping once, or until the tofu is golden brown on both sides. Remove from the oven, and when cool enough to handle, chop or crumble the tofu into bite-size pieces.
Place the tofu in a mixing bowl and add in the remaining ingredients except the pistachios. You can leave the nuts whole, but I like to break them up just a bit to ensure pistachio goodness in each bite. You can break the nuts up by placing them in a plastic bag and giving them a few good whacks with something heavy like a meat tenderizer. Then stir well to combine all the ingredients. You can enjoy the salad now, but a couple of hours in the frig (overnight is best) allows all the flavors to meld together.
http://www.grassfedcarnivore.com/curry-tofu-salad/There is it. This recipe is that simple. Now take the tofu salad and put in a wrap with some greens, tomatoes, and cucumbers or forget the wrap and just make a giant salad out of the whole thing with baby lettuce and vegetables of your choice. Either way, you can’t go wrong. And tomorrow, you can enjoy a healthy vegan lunch compliments of your Transformers Lunch Box giving you enough time to return those skinny jeans you got for Christmas. Longer Letter Later.
Enjoy it as a wrap or salad
Love, Bob aka The Grassfed Carnivore
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