This Curried Cauliflower Tofu Salad is a bold, nutrient-dense dish perfect as a hearty side or a satisfying plant-based main. Roasted cauliflower and carrots add great flavor, and the golden raisins bring a subtle pop of sweetness. The creamy Plant-Based-compatible mayonnaise-based dressing ties everything together, making it an excellent choice for meal-prepped lunches.
Roasting carrots deepens their flavors, and adds even more contrast to the warm spices that will fill your kitchen with a smell sure to put a smile on your face. As always, be sure to read your labels—especially for vegan mayonnaise, which often has added sugars. You can always make your own Plant-Based Mayo, if you can’t find Whole30-compatible brands on store shelves.
Tips for recipe success:
- Dice carrots into roughly 1/2-inch pieces and chop cauliflower into similarly sized chunks, so that everything cooks evenly.
- Toss the carrots and cauliflower with the spices before adding the tofu to ensure you are getting all of those flavors evenly distributed throughout the roasting ingredients.
- Get the most of the spices and oil from the roasted ingredients by making your dressing in the same bowl, whisking in those left-behind spices.
Pressing tofu:
- You can use firm or extra firm tofu for this recipe, but be sure to get the kind that’s packed in water.
- There’s no need to press the tofu with a weighted plate. Use a few paper towels and your hands to gently press out as much water as you can force out without crumbling the block in your hands.
- Don’t worry if the tofu crack or crumble a bit during the pressing process. This recipe will still be delicious, even if you don’t have perfectly cubed tofu.
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.
