I’ve never been one for experimenting with recipes, I can follow a recipe just great, but tasting something and then making up my own – not so much. But … a few years ago I tried a deli salad from Whole Foods and just had to attempt a recreation at home. It took a few tries, but I finally figured it out! The best thing about this recipe is you can easily swap the tofu for chicken if that’s more your style. Plus, it makes great leftovers … and who doesn’t love quality leftovers?
- 1 package extra firm tofu
- 1/3 cup flour
- 2 T olive oil
- 1/2 cup mayo
- 2 T curry powder
- 1/2 t cayenne pepper
- 1 t turmeric
- dash of salt and pepper
- 3/4 cup currants (or dried cranberries)
- 1/2 cup green onions, minced
- 3/4 cup slivered almonds
- The key to making tofu at home is the process of removing moisture. I use a three step process of pressing, baking and frying and it works well. So, first, un-package your tofu and place of a wire rack (like a cookie cooling rack) with a tray underneath, place a paper towel or two on top and put a heavy bowl or pan on top of the tofu. Allow to press, releasing liquid, for 2-3 hours, flipping every hour or so.
- Dice your tofu into bite size pieces and place on a baking sheet. Bake at 250 degrees for 30-40 minutes to draw out more moisture.
- Finally, toss your tofu bites in flour and fry in olive oil over medium heat. The goal is to turn the bites golden brown.
- While the tofu is browning, mix up the salad dressing by blending, mayo, curry powder, cayenne, turmeric, salt and pepper.
- Allow the tofu to cool.
- Once cooled, gently toss the tofu in the dressing and add currants, green onions and almonds.
Like I mentioned, the tofu can easily be substituted for chicken (diced tenders, canned or rotisserie), but honestly, I really like the consistency of the tofu in this salad, and I’m definitely not a no-meat kind of girl.
Hope you enjoy! And, if you have any other tofu preparation tips or tricks I’d love to hear them!