A few weeks ago, I made the Curried Tofu recipe from Veganomicon. I ate it on sandwiches with curried Veganaise, and it was… ehh… okay. But then I had a little bit left over, and decided to cube it and make this salad with it, and it was awesome!
When I originally made the salad, it was sans zucchini, but I thought it looked like it needed some sort of green vegetable in it and had some extra zucchinis from when I made my pizza on Friday. I thought about putting green beans in instead, and bet that would be really good, but zucchini is what I had and it was good, too!
1 pound extra firm tofu, pressed and cubed
For the marinade:
1/2 C vegetable broth
3 TBSP rice vinegar
2 TBSP olive oil
2 TBSP soy sauce
1/4 C curry powder
1 tsp cumin seeds
In a large mixing bowl, combine all marinade ingredients and wisk together. Marinade tofu for about an hour (or up to overnight), flipping about halfway through.
Preheat the oven to 400F.
Place tofu on a baking sheet and bake for 15 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.
Curried Tofu & Zucchini Salad:
1 recipe Curried Tofu
1/3 C carrot, shredded
2 TBSP vegan mayo
1 large or 2 small zucchini (or green beans, or both!)
Once the tofu is finished and cooled, mix all ingredients together. Refrigerate for about an hour before eating (unless you’re really hungry, in which case by all means go ahead and eat it right away!).
This is a good recipe for those of you who like me are only cooking for one person, as it does not make a whole shitload of food that you need to figure out how to gobble up before it goes bad.
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