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Vegan Thai Curry Salad with Tofu and Peanut Dressing

Triple Herb Vegan Thai Curry Salad

Allison Mulcahy
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. You’ll love this restaurant-quality salad that’s easy to make at home and perfect for lunch, dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Salad
Servings 4 Salads
Calories 403 kcal

Ingredients
  

Tofu

  • 1 Block Extra Firm Tofu Cut into small cubes
  • 3 Tablespoons Soy Sauce or Tamari
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Rice Wine Vinegar
  • 2 Garlic Cloves Minced
  • 1 Tablespoon Corn Starch

Dressing

  • ⅓ Cup Creamy Peanut Butter
  • ⅓ Cup Coconut Milk From a can
  • 2 Tablespoons Soy Sauce or Tamari
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Lime Juice
  • 2 Teaspoons Red Curry Paste (Ensure vegan-friendly)
  • 2 Garlic Cloves
  • ½ Teaspoon Ginger Or ¼ teaspoon ground ginger
  • 2 Tablespoons Warm Water

Salad

  • Greens of Choice
  • 1 Cup Cabbage Shredded
  • 1 Cup Carrots Shredded
  • 1 Red Pepper Sliced
  • ½ Cup Peanuts
  • 1 15-ounce Can Mandarin Oranges Drained
  • Fresh Herbs - Cilantro, Mint, Basil

Instructions
 

Tofu

  • Press your tofu to release any excess water and then cut into cubes.
  • Add tofu to marinade and toss to coat. Remove from the marinade (reserve the marinade for later) and coat in cornstarch.
  • Heat a small amount of oil in a pan over medium-high heat. Add the tofu and cook for about 15-18 minutes, or until golden and crispy on most sides.
  • Lower the heat, add the marinade back to the pan, and cook for another minute, tossing to coat all pieces.

Dressing

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

Salad

  • Divide lettuce, veggies, herbs, oranges, tofu, and peanuts into bowls and top with dressing. Optional: Serve with a lime wedge and black sesame seeds.

Nutrition

Calories: 403kcalCarbohydrates: 27gProtein: 20gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gSodium: 862mgPotassium: 741mgFiber: 5gSugar: 13gVitamin A: 6692IUVitamin C: 49mgCalcium: 106mgIron: 4mg
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