Sweet Curry Tofu Salad Sandwich recipe


Has it really been THAT long since I posted?

I am so embarrassed. ;<

Now that is out of the way, I should tell you why. My mom’s move was physically hard on both of us. She shielded me from the worst of it, but it drained us both. I am not that hard to drain right now, because the pregnancy has left me pretty tired. I am lucky that I am healthy and so is the baby, but I get tired very easily. So every day I think, “I need to post” and I end up taking a nap. Sad, but true. But, I made a backlog of recipes, so I can start being more consistent. And, if I was going to come back, I thought, “Well, let me give them one of my favorites”.

When I first became vegan, I was in college. Money and time were in short supply. Also, since I was the only vegan in the house, whatever I made I was going to eat until it was gone. I loved egg salad sandwiches before the switch to being vegan, so after the switch I embraced tofu salad. But plain tofu salad can be, well, plain. Back then, I was happy to eat food simply because it was vegan. Now, I want more.

This sandwich is ‘more’. A gourmet and upscale sandwich, this is every bit as easy to assemble as a ‘plain’ sandwich, but the flavors and colors will impress even your most ardent foodie friends. The capers give it a nice salty pop, while the red bell pepper gives it a nice lush quality. I did make this healthier by dividing the vegenaise in half and replacing the other half with yellow mustard. It complements the flavors and gives the flavors a nice pop. Serve with a whole grain sandwich bun and some lettuce leaves, or to make it even lighter, serve it with lettuce leaves.

Sweet Curry Salad
Makes about 4 large sandwiches

1 package of firm tofu, water packed, 16 oz, drained and diced into 1/3 inch dice
4 stalks of celery, diced
1 medium red bell pepper, roasted, seeded and diced
3-4 tablespoons of drained capers
1/2 a cucumber, diced (about 1 cup)
2-4 green onions, roots removed and sliced
1/3 cup of vegan mayonnaise (I use Vegenaise)
¼ cup of prepared yellow mustard
1 tablespoon of sweet white vinegar
2 tablespoons of curry powder (I used Sweet Curry from Penzeys)
Salt and pepper to taste
4 sandwich buns
At least 4 leaves of lettuce

Drain and dice the tofu into cubes about 1/3 inch large. Dice the celery and cucumber and roasted bell pepper. Slice the green onions. Drain the capers. Place all those ingredients in a bowl with the vegan mayonnaise, mustard, vinegar and curry powder. Gently fold together and once combined, taste for seasoning. Add salt and pepper as needed. Place on the sandwich rolls with the lettuce and enjoy.

Nutritional Information without Buns
Calories 207c
Fat 15.5g
Carbohydrates 8.4g
Fiber 2.5g
Sugars 2.5g
Protein 11g
Sodium 550mg


About Madelyn Pryor