Coconut Curry Salad Recipe by Homeschooling In Heels

Posted on September 22, 2010


Woman to Woman Wednesday Guest Blogger ~ Homeschooling In Heels

This recipe is a desperate attempt to recreate my new favorite item at our all-time favorite restaurant (Ethos Vegan Kitchen in Orlando). Since we can’t eat there every day, I thought I’d give it a try in my own kitchen. I’m by no means a curry expert and am a little weary of overdoing the spices in a recipe. This came out great, however, and I might even try a little more curry next time.

Coconut Curry Salad:

  • 1 package Nasoya cubed extra firm tofu
  • Tamari, soy sauce or Bragg’s
  • 1 cup chopped celery
  • 1 cup shredded coconut
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ¼ cup Veganaise (or other vegan mayo)
  • 1 teaspoon curry powder
  • ½ teaspoon cinnamon

Coat the bottom of a pan with tamari, then add tofu and cook over medium heat, stirring until tofu is coated and warmed. Remove from heat and drain (if needed).

Place tofu in a medium bowl, and add remaining ingredients. Mix thoroughly, and refrigerate until chilled. Serve on top of a green salad, in a whole wheat pita or (Ethos style) in a wrap.

Jessica is a dedicated homeschooling mom and a girlie girl who likes cute shoes.  Homeschooling in Heels provides curriculum, downloadable lapbooks and creative resources for homeschooling.