Copy Cat PCC Curry Tofu Salad
The deli counter at PCC is one of my favorite deli counters there every was in a grocery store. Did you know the PCC’s deli counter is split by vegan and non-vegan items? Genius.
They have a killer vegan potato salad, Steph’s famous tofu, a great vermicelli noodle salad and so much more. But my favorite is their curry tofu salad. It is rich, flavorful and has the perfect mix of textures. I seriously crave it sometimes. Good thing there’s several PCC’s in our area… But they don’t always have it and I’m SO disappointed when they don’t, so I decided to make it myself. There was also that one time I brought home a freakin’ pound of their CHICKEN curry salad (face palm)! I had Cody take it to work for his omnivore friends.
I thought it couldn’t be very hard. I looked at the ingredients one day and I had every ingredient I needed already. I’m not biased or anything, but I think it’s better. This is my favorite copy cat recipe to date.
1 - 8oz package high protein tofu (I use WildWood brand) 700 kcal, 15g carb, 40g fat, 75g protein
1 tbsp olive oil 120 kcal, 14g fat
1/4 teaspoon garlic salt
1/8 teaspoon cracked black pepper
1 and 1/2 cups thinly sliced celery 45 kcal, 9g carb, 3g protein, 6g fiber
1 red bell pepper, chopped 30 kcal, 7g carb, 0.3g fat, 1g protein, 2.2g fiber
1 cup cooked green peas from frozen 117 kcal, 0.5g fat, 21g carb, 8g protein, 7.4g fiber
heaping 1/4 cup vegenaise 360 kcal, 36g fat,
juice of 1/2 medium lemon 6 kcal, 2 carb
4 heaping tsp curry powder 24 kcal, 1 g fat, 4.6 g carb, 1g protein
1/8 tsp coriander
1 cup raw cashews 600 kcal, 48g fat, 32g carb, 20g protein, 4g fiber
Preheat oven to 350 degrees F. Remove tofu block from package and pat dry. Cut the tofu into 1/2-inch pieces and place into large mixing bowl. Add olive oil and toss to evenly coat each tofu piece. Line a baking sheet with parchment paper and pour the tofu on the lined baking sheet. Spread out the tofu pieces as evenly as you can. Once spread out evenly, sprinkle tofu with garlic salt and pepper. Place in the oven for 15 minutes, or until it tofu pieces just start to brown on the edges. Once done, set aside to cool.
While the tofu is baking, add sliced celery, red bell pepper, vegenaise and lemon juice to mixing bowl. Stir to combine. Add curry powder, coriander and stir to combine. Next add the green peas and toss. Check that the tofu has cooled to about room temperature, and add to the mix to coat the tofu in the curry sauce. Add the cashews and combine. Taste for flavor and add additional curry powder, salt, or pepper to taste. Chill in refrigerator for 2-4 hours before serving.
Enjoy in romaine lettuce boats or eat plain topped with roasted cashews!
Makes 6 1-cup servings | Nutrition facts per serving (estimated):
333 kcal | 23.3g fat | 15.1g carb | 18g protein | 3.3g fiber