• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

Vegan Curry Tofu Salad- Turn it into a hearty wrap, stuff into an avocado or served over a bowl of baby spinach. Flavorful and healthy! | www.feastingathome.com #currytofu

• 8 ounce tofu- extra firm or sprouted tofu, cut into ½-¾ inch cubes
• 1 tablespoon olive oil
• ¼ teaspoon salt and pinch pepper
• ¼ cup cashews, chopped
• ¼ cup golden raisins
• ½ cup celery- chopped ( or sub more apple)
• ¼ cup red onion - finely diced ( or sub green onion)
• ½ cup apple - diced ( or sub more celery)
• ¼ cup cilantro, chopped ( or sub Italian parsley)
• ¼-½  teaspoon cayenne pepper
• 2-3 teaspoons curry powder (start with two, add more to taste)
• 2-3 tablespoons vegan mayo
• 1 tablespoon honey ( or agave, or alternative sweetener)
• 1 tablespoon apple cider vinegar
• salt and pepper to taste
• Wrap up in a whole wheat tortilla ( or pita) with handful of greens or sprouts
• Serve over a bed of greens lightly dressed with olive oil, salt and lemon or AC vinegar
• Serve in an halved, salted, avocado.

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