A great vegetarian alternative to tuna or chicken salad. Sweet and spicy!

Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Place tofu on a lightly greased baking sheet.

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  • Bake tofu in the preheated oven for 25 minutes, stirring halfway through the cooking time. Remove tofu from the oven and allow to cool.

  • Mix curry powder, lemon juice, mayonnaise, vinegar, red pepper flakes, and soy sauce in a small bowl. Set aside. Combine tofu, carrots, red pepper, peanuts, dates, garlic, and green onion in a large bowl. Top with sauce and mix thoroughly. Chill for an hour before serving.

Nutrition Facts

149 calories; protein 6.8g 14% DV; carbohydrates 11.6g 4% DV; fat 9.5g 15% DV; cholesterol 1.7mg 1% DV; sodium 190.9mg 8% DV. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2009
Oh boy did we enjoy this salad! Very creative idea Candice thanks for sharing it. I've made it twice within just a couple days. First time I made it as written and we had it for dinner over whole wheat couscous with a green salad on the side. The next evening DH said why don't we have it for lunch the next day! This time I used toasted sliced almonds instead of peanuts and added some chopped cilantro. Also I reduced the soy to just 1t. since we're both cutting back on salt. Anyway it was great both ways but I think I'm going to continue the cilantro addition because we both love that flavor. What a great keeper recipe! Read More
(23)

Most helpful critical review

Rating: 1 stars
03/21/2014
I have to admit that I am totally addicted to the Red Curry Tofu salad from Weaver Street Market (similar to a Whole Foods) and I tried this recipe in hopes that it would be similar. It was not even close very disappointing and after all the time it took to make. Read More
(5)
62 Ratings
  • 5 star values: 45
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/02/2009
Oh boy did we enjoy this salad! Very creative idea Candice thanks for sharing it. I've made it twice within just a couple days. First time I made it as written and we had it for dinner over whole wheat couscous with a green salad on the side. The next evening DH said why don't we have it for lunch the next day! This time I used toasted sliced almonds instead of peanuts and added some chopped cilantro. Also I reduced the soy to just 1t. since we're both cutting back on salt. Anyway it was great both ways but I think I'm going to continue the cilantro addition because we both love that flavor. What a great keeper recipe! Read More
(23)
Rating: 5 stars
08/13/2011
This was really good Candice! The only changes I made was that I used lime instead of lemon (I love lime with curry) and I didn't have distilled white vinegar so I used seasoned rice vinegar. I also used light mayo (will try yogurt next time) added more red pepper flakes to match our tastes and tossed in some lemon cucumbers and sugar snow peas from my garden. That's what's so great about this recipe - it's perfect as is but it would work with chicken and any other veggies you prefer. A keeper for sure. Thank you! Read More
(13)
Rating: 4 stars
04/08/2011
I did not have any dates on hand and replaced the mayonnaise with greek yogurt (a standard of mine to lower the fat content). I thought the flavors were really good but I think next time I will add one more chopped vegetable (probably celery), and lower the amount of tofu. Or else maybe I cut the tofu into too big of pieces because it just seemed to be too much tofu. Otherwise I really liked it! Read More
(13)
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Rating: 5 stars
04/26/2012
Delicious!! I ate it wrapped in a flour tortilla. Read More
(9)
Rating: 5 stars
03/20/2012
Seriously, who came up with this? It's such a strange mix of ingredients and they all work PERFECTLY together. I change nothing and make it exactly as it is written. I have probably made this recipe 5 times and every time it's even better somehow. So good, so smart and so good for you. Thank you! Read More
(8)
Rating: 5 stars
04/18/2012
A wonderful combination of flavors. I used rice wine vinegar and because there would be a delay in eating the salad I added 1 tablespoon of smooth peanut peanut butter to the dressing and left out the peanuts. We wrapped the salad in lettuce leaves. It was a hit. Read More
(8)
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Rating: 5 stars
07/12/2020
I love this salad! Have made it many times and friends always ask for the recipe. Read More
(6)
Rating: 1 stars
03/21/2014
I have to admit that I am totally addicted to the Red Curry Tofu salad from Weaver Street Market (similar to a Whole Foods) and I tried this recipe in hopes that it would be similar. It was not even close very disappointing and after all the time it took to make. Read More
(5)
Rating: 4 stars
10/10/2011
Very good salad. I used garlic salt instead of the fresh, and it was good like that. The only thing I'd try different next time was to let it sit longer, maybe overnight, so that the flavors could blend more and absorb into the tofu. Read More
(5)
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