How To make Curried Tofu Salad Sandwich

Best Scrambled Eggless Tofu Salad | Easter Vegan Recipes

Eggless Vegan Salad is a very popular choice amongst vegans. I never got a chance to experiment earlier but when my friend once got me some chickpea salad sandwich - I was immediately hooked with the idea. It was the best sandwich and also realized the reason for its popularity.

Then, I decided to make my own version by following my intuition with the ingredients I had with me.

Men in my house Love it with Mushroom rice medley and I enjoy it as a sandwich. I immediately had the urge to push myself to make more out of it. I thought, “Why not make the best scrambled eggless Tofu Salad for this Easter !


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Here are the ingredients:
700g Medium firm tofu, scrambled by hand
½ cup corn
1½ cup Chickpeas from can
2 cups sliced red onions
1 cup chopped celery
1 cup diced curly parsley and dill
⅓ cup diced green onions
½ cup diced green olives

Spices for cooked tofu:
1 tsp black salt
Pinch of pepper
½ tsp onion powder
½ tsp garlic powder
¼ tsp curry
½ tsp turmeric
1 tbsp Nutritional yeast
1 tbsp dried chopped onions


Dressing:
5 tbsp vegan mayo or more for your liking, I love Mayo so I added a few more tbsp
1 squeezed lemon
1½ tbsp Apple cider vinegar
1 tsp mustard


Directions:
Scramble the tofu by hand or in a food processor pulse a time, to get scrambled texture.

On a medium heat, cook tofu until all the water evaporates.

Then add onions, celery, and the spices.

You may add oil as an option.

Fry until the vegetables are a little bit soft. Also, make sure you don’t cook it all the way since it also has to be a little bit raw too for the salad.

Meanwhile blend chickpeas and corn, just a few pulses – Just a quick short blend since you don't want it to be creamy.

When ready, place into a bowl and add the rest of the vegetables. In a separate bowl add the ingredients for the dressing and mix well. Then spill into the bowl salad and add the tofu mixture too. Mix very well and serve with rice or eat in a sandwich.

Tofu 'Egg' Salad: Perfect for Sandwiches & Wraps!

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Hello friends!

If you love sandwiches and wraps as much as I do you’re going to love this recipe. It's a perfect replacement for the egg salad sandwiches I used to eat years ago. I use it in wraps and on crackers as well. Honestly, sometimes when I'm extra lazy I just scoop it with carrot sticks as a snack.

This recipe is inspired by a recipe from Budget Bytes. Check out that original recipe here:


Curried Tofu Salad

1 block of extra firm tofu
1/2 cup of mayonnaise (I use Hellmans vegan mayo)
2 tsp of sweet yellow curry powder
1/4 tsp Kala Namak (Indian black salt) or regular salt if that’s all you have.
2 - 3 stalks of green onion, chopped (or 1/4 cup of finely chopped red onion)
A handful of sweet pickles, chopped
1 to 2 tbsp of the brine from the sweet pickles (a little bit of sweetness really makes a difference here)
Salt & Pepper to taste

Mix everything well. Adjust the seasonings as you like and add anything else that you’d normally add to an egg salad.
Store in a sealed container in the fridge for about 3 days.

This is awesome as a sandwich spread or, as I did, in a wrap with lettuce and carrots.

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Soy Boy Tofu Salad Sandwich - An On Cue Content video

3 Epic Vegan Sandwiches | BBQ Veggie, Chick'un Parm, Curry Tofu

Thanks for watching! I hope you love these 3 sandwich recipes!

Sandwiches in this video:
Vegan chik'un parmesan:
2 pieces of bread, lightly buttered with earth balance and toasted
3 pieces vegan chick'un fingers
1/4 cup marinara sauce
shredded vegab mozzarella cheese
handful of spinach
vegan parmesan cheese or nutritional yeast

Method: Cook the vegan chick'un according to the package instructions. Toast your buttered bread in a frying pan. When the chick'un is done, add some marinara sauce and vegan mozzarella on top. Put it back in the oven for a few minutes to melt the cheese. Add chicken's, sauce and cheese to the bread with some spinach and sprinkle the parmesan on top. Enjoy!

BBQ Veggie:
2 pieces of bread, with a thin layer of vegan cream cheese (optional)
1/2 red bell pepper, cut into two flat chunks, grilled or raw
1/2 zucchini, sliced, grilled or raw
shredded carrot
cucumber
tomato
kale, massage with lime juice and black pepper
BBQ sauce

Method: spread the cream cheese on the slices of bread. Grill the veggies you want grilled and put them on the bread with a squeeze of BBQ sauce. Put it in a panini machine or frying pan to toast the outsides. Open it up and add the other ingredients that you didn't want to get warm or cooked. Massage some kale with lime juice and black pepper and add it to the sandwich. Enjoy!

Curry Tofu Salad
1 sub bun or two large pieces of bread (I used a third of a baguette)
1 thick slice of tofu, crumbled
2-3 tbsp vegan mayo
1 tsp curry powder
handful of dried cranberries or raisins
1 green onion
1 chunk of cucumber or celery, diced
handful of greens

Method: crumble the tofu into a bowl and mix it with diced cucumber, vegan mayo, curry powder, cranberries and green onions. Toast the bun. Add the green and curry tofu mix to the bun and enjoy!

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Curry Tofu Salad | a delicate vegetarian recipe | cook in a super bloom

In this video, I cook curry tofu salad in a state park. The spring wild flowers are blooming. This recipe is easy but tasty. It's vegetarian food, but the taste is not lees than meats. #currytofusalad#vegetarianrecipe#superbloom

VEGAN CURRIED TOFU MAYO SANDWICH FILLER RECIPE

Thanks for watching my new recipe video!

Mayo ingredients:
1 cup soaked cashews
1 tsp apple cider vinegar
1 tsp garlic powder
1/2 tsp mustard
2/3 cup water

250g firm tofu
1 tbsp curry powder

Bread and sandwich ingredients! It's also really good with fresh parsley mixed through the tofu!

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Have a lovely day xo