This salad is crunchy, healthy, filling and cumin scented all at the same time. And you can change it up or customize it however you wish. You could use baby corn, red peppers, arugula or cucumbers in this salad. Also try using tempeh or seitan instead of tofu.
Marinate tofu in curry powder and corn startch and pan fried it till crisp. I marinated the tofu over night, but you could skip the marinating if you are in a hurry. Use a good curry powder that you enjoy, it will make all the difference. Served the tofu on top of romaine lettuce, jicama and carrots.
The cumin vinaigrette is easy and delicious. Just whisk together lemon juice, olive oil cumin powder and chopped cilantro.
serves about 2 as an entree
1 block firm tofu
2 tbsp corn startch
1 1/2 tbsp curry powder
1 tsp turmeric
salt
2 tbsp vegetable oil
1 head romaine lettuce, chopped
1/2 smal jicama, cut into match sticks
1 large carrot, cut into match sticks
Drain the tofu and pat dry. Wrap it in several layers of paper towels, place a plate over the wrapped tofu and place a few cans (tomato, beans, soup cans etc) over the plate. Let the tofu compress this way for atleast an hour to get all the moisture out of the tofu. Then cut tofu into pieces. Toss with corn startch, curry powder, turmeric and salt. I marinated the tofu over night, but you could use it right away if you are in a hurry. Heat oil in a skillet and pan fry the tofu till its golden on all sides. Serve tofu pieces over lettuce, jicama and carrots.
Cumin Vinaigrette
4 tbsp olive oil
3 tbsp lemon juice
1 tsp sugar
1 tsp cumin powder
1/2 tsp mango powder (amchoor), substitute with extra lemon juice
3 tbsp chopped cilantro
salt, pepper
Whisk all ingredients together. Keep chilled. Serve with curried tofu salad.
Very colorful salad!
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Beautiful salad! I love jicama – it’s quite hard to find here. I like it on it’s own as a snack, but this salad looks so sensational, will have to try it.
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wow!! Thats a gorgeous salad!
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Very colorful and delightful!
Cheers,
Rosa
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The marinated tofu sounds delicious, and the color it takes on is lovely! Beautiful salad.
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Beautiful clicks….salad is very interesting…looks fab
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That is exactly what I need on a night when I want to eat something good, but am feeling like I have overindulged. Healthy, tasty, light – perfect!
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loved the idea of cumin Vinaigrette! real nice combination with Jicama too. we never do anything with jicamas.. just peel & eat them. great colors & flavors Sala.. you are really creative.
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You are so creative with your food. Love the idea of the cumin vinaigrette.
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Marinating tofu … hmmm. I wonder if I would like tofu like this? I have a general dislike that just won’t go away!
The salad look perfect for summer ! love the colors!
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What a colorful salad, and healthy too!
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A lovely surprise, having tofu seasoned in curry powder and marinated overnight.
Excuse me, am afraid i would not replace the tofu by any others : ).
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Salad looks absolutely delicious. Love the addition of crispy fried tofu in the salad.
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I was looking for a tofu salad and I am so thrilled to see this one. Absolutely tempting one. Sure to give it a try.
Guess I am here for the first time. You have an amazing blog. Keep it going. Do take a peep into mine sometime.
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Hi! I just tried your curried tofu and it was so excellent. Thanks for the great recipe!
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This recipe looks beautiful, and I have it bookmarked to try one day, but I was just re-reading it and you mention 1 tsp of turmeric in the ingredients list, but not when you’re describing the steps to prepare. Do you marinate the tofu (which seems more like a dry rub, because no liquid is involved) with the corn starch, curry powder, salt AND turmeric?
Thanks!
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Sala @ Veggie Belly Reply:
July 5th, 2010 at 1:13 pm
Oops! Sorry! Yes, you marinate the tofu in the curry powder, turmeric, corn startch and salt. Ive updated the post with this correction.
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