If you looked closely in the photos from yesterday's Concerts on the Square post, you'd spot a curry tofu salad among the other picnic-y goodies.
This is a salad that our co-op has in their deli section, and it is amazingly delicious. But it's also $9/lb. So, although we love to support the Willy Street Co-op whenever and however we can (our trip there with my Mom last week is a story for another post), we figured it would be a good idea to try to recreate this salad at home, so that we could enjoy a version of it on the cheap.
Justin took up this challenge, and produced a pretty fantastic version:
He began with the ingredients list from the co-op salad:
"Tofu, fresh parsley, Vegannaise, celery, red onions, tamari soy sauce, toasted sesame oil, carrots, curry powder, paprika, chili powder, sea salt, cayenne pepper, ground fennel seed, black pepper."
The most important step was toasting the tofu so that it developed a chewy exterior, and then mixing the spices and sauces in the appropriate proportions, to taste. Justin just chopped one block of tofu into 3/4" cubes, and then tossed them with a little oil and soy sauce. He then put the tofu in the toaster oven at about 400 degrees F and let them cook until the outside was golden and firm. Then, he chopped the fresh parsley (from our backyard container garden!), grated a couple of carrots, threw in an extra diced cucumber (from my parents' garden), and then added the sauces (he used regular mayonnaise instead of the vegan version, but you could use either) and the spices until it tasted just right. Yum!