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Firm Tofu

Curry Flavored Tofu Salad

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.


12 ounces tofu, drained

1 green pepper

1 tomato

2 Japanese cucumbers or zucchini


Dressing for Salad:

2 teaspoons curry powder

1/2 cup French dressing

1 tablespoon grated onion

1 tablespoon ketchup

1/8 teaspoon ground cumin (optional)

Mix all ingredients together.



Cut tofu into 1/4″ cubes.  Dip tofu into hot water for 2 – 3 minutes.  Or dip uncut tofu into hot water 5 minutes.  Wrap tofu in paper towels and place on a bamboo tray or slanted board to drain water.  Let stand 1 hour or press lightly with paper towels for faster draining.  Cut into cubes.


Marinate tofu cubes in salad dressing.  Cover and refrigerate, stirring occasionally, at least 1 hour.  Cut tomato into wedges, chop green pepper and cut cucumber into 1/4″ slices.  Mix with chilled tofu and toss.  Arrange lettuce leaves in salad bowl, place tofu mixture on lettuce.


Makes 4 servings.

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