My favorite vegan Curried "Chicken" Salad

Name: My favorite vegan Curried "Chicken" Salad
Cuisine: American
Ingredients: 1 carton firm tofu; 1 cup vegan mayonnaise; 1 lime, zest and juice; 3 tbsp. cilantro; 1/4 cup parsley; 2 tsp. curry powder; 2 scallions, thinly sliced; 1 rib celery, finely diced (optional in my opinion)

Kitchen Novice @cook_6222165

The directions call for rather large pieces, but if you prefer, break up the tofu with a fork.

Kitchen Novice @cook_6222165

The directions call for rather large pieces, but if you prefer, break up the tofu with a fork.

Saved

Ingredients

1 cartonfirm tofu
1 cupvegan mayonnaise
1lime, zest and juice
3 tbsp.cilantro
1/4 cupparsley
2 tsp.curry powder
2scallions, thinly sliced
1rib celery, finely diced (optional in my opinion)

Saved

Steps

1

Cut the tofu into cubes or strips about 1 inch across.
2

Bring 6 cups water to a boil, add 1 teaspoon salt, and turn off the heat.
3

Lower the tofu into the water and let it sit for 2 minutes.
4

Gently tip it into a wide colander, then rinse under cool water.
5

Shake off the excess moisture and turn the tofu onto a clean kitchen towel to dry.
6

Combine the remaining ingredients in a large bowl.
7

Taste and adjust the seasonings, adding more curry powder or lime juice, if needed, to make it a little more zesty.
8

Add the tofu and gently toss with a rubber spatula.
9

If possible, chill 20 minutes or more. The flavors will emerge and mellow as the salad stands.