Vegan Tofu Salad Curry Recipe
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Vegan Salad Recipe
4
15 minutes
15 minutes
178
Celery, Dill, Almonds and Raisins sound heavy on nutrition but lacks the taste factor. If all this goodness is combined with having to make any compromise on taste palette, I could totally be into it.
Hence, I designed this salad curry, which has everything you could possibly think of in a salad, from the crunch to the flavourful wholesome-ness.
Protein-rich, cholesterol-free Tofu
Soya-based foods like tofu can be an invaluable part of your diet. Believed to help lower levels of bad cholesterol. Given its neutral taste and range of consistency, tofu has an amazing ability to work with almost all types of flavours and foods.
A 100g serving contains:
Vegan Mayonnaise = Veganaise, better than mayoA lot of plains can be jazzed up with vegan mayo, it really tastes better and has less saturated fats and cholesterol than the regular stuff. Another added advantage of not having to feel heavy and weighted down after the hearty mayo meal.
7 oz. (200g) tofu, drained, crumbled.
2 celery sticks, chopped.
1 small onion, diced.
¼ cup (30g) almonds, chopped.
¼ cup (30g) raisins.
1 tbsp. vegan mayonnaise.
1 tsp. curry powder.
1 tbsp. dill, chopped.
Crumble the tofu into a bowl. Add in the rest of the ingredients, season with salt & pepper, and stir fry in a non- stick pan.
Store in the fridge for up to 4-5 days.
I do free consultations every Tuesday's and Thursday's. Either way you will get some actionable tips to reach your fitness goals faster.
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