Pumpkin Curry Eggless Salad
Try this fun and tasty plant-based twist on classic egg salad. Featuring firm tofu, pure pumpkin, and a little spice – great on a bed of greens, on toast or bagel, or as a sandwich or wrap!
Ingredients
- 1 box Mori-Nu Extra Firm Tofu drained*
- ½ cup canned pure pumpkin**
- ¼ cup grated carrots optional
- ¼ cup minced green onions
- 2 Tbsp raisins chopped (or 1 tsp maple syrup)
- 2 Tbsp cilantro chopped
- 1 Tbsp fresh lime juice
- 1 tsp garam masala or red curry powder
- ½ tsp garlic powder
- ¼ tsp pepper
- dash of kala namak black salt***
- 1-2 Tbsp unsweetened plain plant milk if needed
Instructions
- Wrap the block of tofu in a paper towels and squeeze gently to release excess fluid.
- Unwrap the paper towel and crumble the tofu into a small bowl.
- Add the remaining ingredients and stir well to combine.
- Taste the eggless salad and adjust seasonings to taste, as desired. (add in more salt, pepper, curry, lime juice, cilantro, milk, etc.)
- Serve on toast, hamburger buns, bagels, crackers, or with vegetables (cucumbers) and more.
Notes
* I have seen Firm Tofu in two forms – 12.3 ounce shelf-stable box or 14 ounce water-packed plastic package. When you drain the water from the package, you end up with roughly the same amount of tofu.
** This recipe uses pure packed pumpkin. I typically use canned pumpkin for convenience, though you can use home-grown and cooked pumpkin if you have it. Just be sure to puree it and drain any excess moisture to ensure it isn’t too wet.
*** Kala namak is also called black sea salt. It lends a sulfuric scent and eggy flavor to foods.