Vadouvan Devilled Tofu

vadouvan tofu salad 403

Vegan mayonnaise:
1/2 cup unsweetened soy milk
2 Tablespoons Dijon mustard
1 cup oil (preferably rice bran, canola is OK)
2 Tablespoons lemon juice

Dressing:
1 cup vegan mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoon Vadouvan spice mix
2 teaspoons curry powder
½ teaspoon turmeric
2 teaspoons kosher salt
1 teaspoon black pepper, ground

2 12oz medium tofu or firm tofu
1 teaspoon Indian black salt

2 shallots, minced
2 celery stalks, finely diced
1/2 cup cilantro, stems and leaves
1/2 cup golden Hunza raisins

Rice crackers or Endives lettuce cups

Make vegan mayonnaise:  Place soymilk and mustard in a blender.  With blender running, slowly drizzle in oil in a thin stream.  Then add lemon juice and pulse to combine.  Combine dressing ingredients and set aside.

Cut tofu into 1-inch thick slices.  In a saucepan, cover tofu with salted water and bring to a boil. Simmer for 15 minutes. Gently remove and drain, then place on a kitchen towel and pat dry.

Mash tofu lightly with a fork leaving big pea-sized chunks.  Sprinkle on black salt.  Toss mashed tofu with chopped shallots, celery, cilantro and raisins.  Add dressing and toss to combine.

Serve on Endive lettuce cups or rice crackers.

Serves 6

Credits: Flavor Explosions

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