Triple Herb Vegan Thai Curry Salad

This Vegan Thai Curry Salad is loaded with healthy, colorful veggies and fresh herbs like cilantro, mint, and basil. It’s tossed in a creamy coconut milk and peanut butter dressing and includes delicious tofu for extra protein and a few peanuts for some crunch. You’ll love this restaurant-quality salad that’s easy to make at home and perfect for lunch, dinner, or meal prep.

Ingredients For Vegan Thai Curry Salad

Tofu

• Soy Sauce or Tamari
• Maple Syrup
• Rice Wine Vinegar
• Minced Garlic
• Cornstarch

Salad

• Herbs: Cilantro, Mint, Basil (Thai basil if you have it)
• Greens of Choice
• Carrots
• Cabbage
• Red Pepper
• Peanuts
• Mandarin Oranges

Dressing

• Creamy Peanut Butter
• Coconut Milk – From a Can
• Maple Syrup
• Soy Sauce or Tamari
• Vegan-Friendly Thai Red Curry Paste
• Garlic
• Ginger
• Lime Juice

How to Make this Vegan Thai Salad with Tofu

Start by pressing your tofu to release any excess water. I like to wrap it in a paper towel and then again in a kitchen towel. Place a 3-5 pound weighted object on top (like a cast-iron skillet or a few books) and wait for at least 15 minutes for the water to drain. Pressing the tofu allows for better absorption of the marinade/flavors and helps to crisp up the tofu when cooking.

While you wait for your tofu, make the quick marinade. Stir together the soy sauce or tamari, maple syrup, vinegar, and minced garlic.

Cut tofu into cubes and add to the marinade. Give the tofu a good toss and remove, but reserve the marinade for later. Heat a small amount of oil in a pan (nonstick if you have one) over medium-high heat. Shake the cubes in some cornstarch and add to your pan. Fry the tofu for about 15-18 minutes, or until golden and crispy on most sides. Now, lower the heat, add the marinade back to the pan, and cook for another minute, tossing to coat all pieces.

While you cook your tofu, prep the veggies by washing and slicing your lettuce and red pepper, shred the purple cabbage and carrots (or use store-bought, already shredded versions), and, finally, chop your herbs.

To make the dressing, whisk or blend all ingredients until creamy. Adjust the thickness by adding water, one tablespoon at a time, until you reach your desired consistency.

Variations – Make It Your Own

This salad is easily customizable by swapping an ingredient or two, depending on what you have in your fridge or pantry. Here are a few ideas to tweak this salad using other ingredients.

• Add wonton strips or crushed ramen noodles for more crunch
• Use cashews or slivered almonds instead of peanuts
• If you don’t have or can’t find Thai basil, just use regular basil. It’s found in most grocery stores and will still work for this salad
• Tempeh is a great substitute for tofu here. We love this marinated peanut tempeh from Minimalist Baker
• Shredded napa cabbage would be a great swap for purple cabbage
• Add some green onion for even more flavor
• Opt for fresh fruit like mango or papaya in addition to or instead of mandarin oranges
• Other veggies like cucumber, snap peas, or edamame would be perfect for this plant-based Thai-inspired salad
• For a spicy dressing, add a pinch of cayenne or Sriracha

There’s really no compromise when it comes to vegan cooking.  It’s better for us, for the animals, and for our environment, so make this salad and share it with someone you love – whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison 

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