Sometimes, I buy an ingredient with no plan. I’m excited about using it, and I figure, that the recipe will come to me. In this case, it was smoked tofu. I’ve purchased it before, but usually with the intension of snacking on it. After awhile, it occurred to me that it would probably work well in a salad with Asian elements, and thus, we have Lime Red Curry Salad.
Loaded with flavor and crunch, this salad has no oil! Smoked 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 US), it may not be readily available where you are. If that’s the case and you’re feeling ambitious, you can make your own smoked tofu. Or if you are tight on time, you can substitute baked tofu. If you make your own baked tofu, just give it a little time to cool off before tossing it into the salad. Luke warm tofu would probably make a nice contrast to very crisp cold vegetables.
Lime Red Curry Salad
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 (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 red cabbage, thinly sliced
½ cup broccoli florets
2 scallions, chopped
½ cup cilantro, chopped
2 Tbsp fresh basil, torn
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, and serve.