Loaded with flavor and crunch, this vegan Thai salad recipe has no oil! Tofu and roasted cashews are mixed with a medley of vegetables, scallion, fresh basil and cilantro with Thai red curry paste and lime juice. Totally refreshing and loaded with a variety of textures, the perfect salad for lunch, a light dinner, or an outdoor BBQ. While there’s nothing wrong with a great potato salad, it’s nice to jazz it up!
While I have found smoked tofu in many stores (including Walmart, Whole Foods Market, Trader Joe’s and WinCo in the U.S.), it may not be readily available where you are. If that’s the case, you can substitute another store-bought baked tofu, like Sriracha flavored, or make your own Marinated Grilled or Baked Tofu. If you make your own baked tofu, just give it a little time to cool off before tossing it into this Thai-inspired vegan salad.
Thai Salad with Cashews and Tofu
2½ tsp Thai red curry paste (I used Thai Kitchen Red Curry Paste)
½ cup lime juice
½ tsp garlic powder
1 7.4 ounce package of smoked tofu, cubed (OR 1 cup of Marinated Grilled or Baked Tofu) – see note above
½ cup roasted whole cashews (no salt)
1 medium daikon, julienned
½ English cucumber, julienned
1 medium red pepper, julienned
½ cup carrots, julienned
1 small watermelon radish, halved and sliced
½ cup thinly sliced red cabbage
½ cup broccoli florets
2 scallions, chopped
½ cup chopped cilantro
2 Tbsp torn fresh basil
- Add red curry paste, lime juice and garlic powder to a large mixing bowl, and combine with a whisk. Taste. If you prefer a spicier dressing, add more red curry paste. Add everything else listed in the recipe. Taste, make any adjustments (salt? lime?), and serve.