Vegan Curry Chick'n Salad


Dish Type: 
Difficulty Level: 
Diet Type: 
Recipe Source: 
Shrinking Kitchen |
Recipe Rating: 
  • 6 ounces Nasoya Extra Firm Tofu or vegan chick'n strips, cut into bite sized pieces
  • 2 tablespoons Nayonaise
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons curry powder
  • 1/8 cup chopped dry roasted almonds
  • 1/8 cup golden raisins or currants, or a mixture of the two
  • 3 stalks celery, diced
Preparation Method: 

In a large bowl, whisk together the curry, lemon juice and Nayonaise.

Add the tofu/chick'n, almonds, raisins and celery.

Toss well to combine.

Place in the fridge and allow to chill for at least ½ hour.

Serve over greens, stuffed in a pita, or in a delicate tea sandwich!

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