This Thai-inspired vegan tofu salad recipe has roasted cashews, a medley of vegetables, fresh basil, cilantro and an oil free curry-lime dressing. It’s got texture and flavor. And it couldn’t be easier to make!
This tofu salad recipe uses smoked tofu. It can be found in many major U.S. grocery stores (including Walmart, Whole Foods Market, Trader Joe’s and WinCo).
No smoked tofu? Substitute another store-bought Thai-style 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 veggie salad.
This recipe makes ~4 servings. It can be enjoyed for lunch, light meal or as a side dish. If you enjoy it, you may also enjoy spicy Sriracha Tofu Salad.
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Vegan Tofu Salad with Curry-Lime Dressing
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
1. 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.
2. Add everything else listed in the recipe. Taste, make any adjustments to the flavor (More salt? lime? red curry paste?), and serve.