Here are the ingredients you will need to make this recipe.
Tofu: I recommend super firm tofu in vacuum packaging. Because it isn’t packed in water, it doesn’t have to be pressed first, which is really convenient. Plus, it has a pleasant, toothsome bite.
I buy high protein, organic tofu at Trader Joe’s.
Produce and pantry staples: Carrot, celery, onion, raisins, pistachios, maple syrup, cayenne, salt, and pepper.
Vegan mayonnaise: Vegenaise is my favorite, but any eggless mayo will work here.
Curry powder: Curry powder is a flavorful seasoning blend. Penzey’s sweet curry powder is my preferred choice for this deli-style tofu salad.
While this isn’t a traditional Indian dish, curry powder adds warm, Indian-inspired flavor. If you have a favorite curry powder, use it and adjust the cayenne depending on its spiciness.
Non-dairy milk: Cashew milk is my go-to, but almond milk, soy milk, or any plain and unsweetened non-dairy milk you enjoy will work.
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