Red Curry Tofu

So, I fell in love with this back when I worked as a baker/deli worker at Wheatsville Co-op here in Austin, Texas. One of the perks of working there was that we were able to "quality" test anything we wanted, and ANY time this was in the deli case, you knew I was right there, ready to get my sample on. Now, I should warn you that this is addictive. This is also not an EXACT replica, as it is missing mango chutney (but hey, this girls on a budget). But I promise, you will LOVE it and will, most likely, add it to your REPEATS. You can eat it just as it is, put it in a sandwich, a taco, pair it with some rice, or put it in a wrap! Whatever your heart desires! Let's hop to it!



  • 2lbs. Extra Firm Tofu (pressed + cubed)

  • 1 1/2 tsp. chili powder (any kind)

  • 1 tsp. turmeric

  • 2 tsp. smoked paprika

  • 2 tsp. curry powder (hot madras)

  • 1/3 cup soy sauce or tamari

  • 1/3 cup sesame oil


  • 1/3-1/2 cup vegan mayo

  • 1/2 red onion, chopped/minced (your preference)

  • 2 celery stalks, chopped/minced (your preference)

  • 1/4 cup shredded carrots


  1. Preheat oven to *400.

  2. While oven is preheating, press tofu. (Here is link to show you how)

  3. Toss tofu in a large bowl with tofu ingredients (oils + seasonings).

  4. Place tofu on a lined baking sheet, evenly spaced.

  5. Bake 20-30 minutes, flipping tofu half way through.

  6. When tofu has cooled, toss with dressing mixture.


I hope that you love this recipe as much as I do. If you want to make more, just double the recipe. There will be some normal separating, so just give it a shake before you eat it. Make sure you refrigerate leftovers!

Thank you, and be very, very well.