This recipe is an homage to the curried vegan salads you get at health food stores across the country. Though the recipe is called “tofu salad” you can certainly replace the tofu with chickpeas or even boiled potato to make it soy-free and it’ll be just as delish.
1 package of sprouted organic firm or semi-firm tofu (I like wildwood organic) OR 1 can of strained chickpeas OR 2 boiled potatoes, peeled and cubed
1/4 cup of vegan mayo
1 tbsp of curry powder
1/2 teaspoon ground turmeric
3 scallions finely chopped
1/2 small yellow onion minced
1 bunch of cilantro, chopped
1 red bell pepper, seeds discarded and finely chopped
sea salt and black pepper to taste
juice of 1/2 lemon
dash of cayenne pepper
in a large bowl, combine all ingredient. Mix well and slight mash with the back of a fork. Serve over greens or sprouted grain toast!