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Curried Tofu Salad

Category: Salads
Servings: 4
Prep + Cooking Time: 30 Minutes

Ingredients: (Conversion Chart)

  • cup coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon minced garlic
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 14 ounces extra-firm tofu, drained and cut into -inch thick, 1-inch cubes
  • 1/3 cup rice wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lime juice
  • teaspoon red curry paste
  • 6 cups Romaine lettuce
  • 2 cups grated carrots
  • 2 cups thinly sliced onions
  • 1 cup thinly sliced red bell peppers
  • 1 cup thinly sliced green bell peppers
  • 1 cup thinly sliced scallions
  • cup chopped fresh cilantro


  1. In a wide bowl, combine coconut milk, curry powder, garlic, and 1 tablespoon soy sauce. Add tofu, and turn to coat. Cover and chill 1 hour.
  2. Preheat broiler.
  3. On a foil-lined baking sheet, arrange tofu pieces in single layer. Coat lightly with cooking spray and broil 4 minutes. Turn tofu, spray with cooking spray, and broil another 4 minutes or until golden brown. Remove from broiler.
  4. Meanwhile, in a medium bowl, whisk together vinegar, honey, lime juice, curry paste, and remaining soy sauce.
  5. In a large bowl, combine lettuce, carrots, onions, red peppers, green peppers, scallions, half of cilantro, and tofu. Add dressing and toss well. Divide among 4 bowls and top with remaining cilantro.

Nutrition Info:

340 calories (17g protein, 34g carbohydrate, 12g fat, 659mg sodium) per serving

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