Follow these steps for perfect results
extra firm tofu
pressed, diced in 1/8-inch cubes
orange marmalade
raisins
sriracha sauce
to taste
curry powder
celery
diced in 1/8-inch cubes
green onions
cut in 1/8-inch slices
mayonnaise
raw cashews
roughly chopped
fresh ginger
finely chopped
garlic cloves
finely chopped
Press the extra firm tofu for 1 hour to remove excess water.
Dice the pressed tofu into 1/8-inch cubes.
Dice the celery into 1/8-inch cubes.
Finely chop the fresh ginger and garlic cloves.
Cut the green onions into 1/8-inch slices.
Roughly chop the raw cashews (optional).
In a large bowl, combine the diced tofu, orange marmalade, raisins, sriracha sauce, curry powder, diced celery, green onions, mayonnaise, chopped cashews (if using), fresh ginger, and garlic.
Mix all ingredients thoroughly until well combined.
Cover the bowl and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
Expert advice for the best results
Adjust the amount of sriracha sauce to your preferred level of spiciness.
For a creamier salad, use full-fat mayonnaise.
Add other vegetables like shredded carrots or bell peppers for added flavor and texture.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a bowl or on a plate with a side of crackers or bread.
Serve chilled on lettuce cups.
Serve as a side dish to grilled vegetables or protein.
Serve as a filling for pita bread or wraps.
Complements the sweetness and spice.
A refreshing counterpoint to the richness of the salad.
Discover the story behind this recipe
Modern adaptation of traditional salad.
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