Vegan MoFo VII, Day 17: Curry Tofu and Arugula Salad

Curry Tofu and Arugula Salad from
The Complete Guide to Vegan Food Substitutions (page 177)

Man, I don't know about all of you, but where I live we are experiencing a late summer heat wave like we haven't had in YEARS.  Hovering around 104 since Saturday. Sheesh.  You better believe no ovens are getting turned on around here. And if I can help it, no stove either!  This recipe from The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite is quick and easy, and requires no cooking.

Oh, and happy 20th anniversary to my lover!  I cannot believe I have been with this amazing man for 20 years already.  I seriously still feel like this kid in the photo.  Time really does fly.

Curry Tofu and Arugula Salad
*Quick and Easy
*Wheat Free
*Gluten Free
The more natural colors on your plate, the healthier the meal! This salad is a riot of peppery green arugula, sweet red peppers, and yellow curry dressing. You’re welcome to enjoy it on its own, but why not try scoop it onto a crostini or stuff it in a wrap or pita? If you are not a fan of arugula, feel free to substitute baby spinach.

1 pound (454 g) extra-firm tofu, drained and pressed, pan-fried if desired
3 ounces (84 g) stemmed arugula
1/4 cup (40 g) raisins
1/4 cup (30 g) pine nuts
1/4 cup (46 g) diced roasted red peppers
Half a medium red onion, finely diced
1 cup (224 g) vegan mayonnaise, store-bought or homemade (page XX)
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (6 g) curry powder to taste
Salt and pepper to taste

Chop tofu into small cubes and place in a large mixing bowl.
Add arugula, raisins, pine nuts, red peppers, and onion.
In a small bowl, whisk together mayo, vinegar, curry powder, salt, and pepper.
Add dressing to salad and toss to coat.

Yield: 4 main-dish or 8 side-dish servings