Curried Eggless Tofu Salad in a Pita | Oregonian Recipes
Ann Gentry based this recipe on a curried tuna salad that was served at a New York bistro where she once worked. The recipe's crowning touch is the addition ...
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Cooking tools:
- Baking sheet
- Paper towel
- Oven
- Aluminum foil
- Fork
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Plate
Ingredients
- 1 14-ounce container firm tofu, drained
- 4 pita pockets, edge trimmed 1 1/2 inches
- 6 tablespoons vegan mayonnaise
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons fresh lemon juice
- 1 tablespoon plus 2 teaspoons curry powder
- 1 tablespoon umeboshi paste (see note)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 red onion, minced (about 1/3 cup)
- 1 celery stalk, finely chopped
- 1/4 cup currants, plumped in warm water for 10 minutes and drained
- 4 romaine lettuce leaves
- 1 tomato, thinly sliced
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