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Curried Cauliflower Tofu Salad
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Curried Cauliflower Tofu Salad

Keyword Plant-based
Prep Time 10 minutes

Ingredients

  • 2 cups diced carrots
  • 6-8 cups chopped cauliflower (1 medium head)
  • 1 tbsp turmeric powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp Kosher salt
  • ½ tsp red chili powder
  • ¼ cup olive oil divided
  • 16 oz firm tofu pressed
  • 1 cup compatible plant-based mayonnaise
  • 1 lime juiced
  • ½ cup chopped cilantro
  • ¾ cup golden raisins

Instructions

  • PREHEAT oven to 425℉. Line two sheet pans with parchment paper.
  • ADD diced carrots and chopped cauliflower to a large bowl with turmeric, cumin, coriander, salt, and red chili powder.
  • CUT pressed tofu into approximate 1-inch cubes. Add to the bowl with 2 tablespoons olive oil. Carefully toss to evenly coat ingredients.
  • DIVIDE mixture between two parchment-lined sheet pans. Place in preheated oven and roast for 30 minutes, tossing halfway through. Check for vegetables to be fork tender. If a fork doesn’t easily pierce the diced carrot, roast for another 10 to 15 minutes.
  • REMOVE pans from oven and let cool to room temperature, about 20 minutes.
  • USE the same large bowl used to toss the vegetables and tofu to mix together 2 tablespoons olive oil, 1 cup compatible vegan mayonnaise, 1/2 cup chopped, fresh cilantro, and 3/4 cup golden raisins. Whisk until well combined.
  • ADD cooled, roasted vegetables and tofu to the dressing and gently toss to evenly combine. Serve at room temperature or cover and refrigerate until ready to serve.
  • STORE leftovers in an air-tight container in the refrigerator for up to five days.