Curried Tofu Pasta Salad
A savory curried pasta salad with baked or air-fried tofu, shredded carrot, scallions, and a creamy dressing.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
1
lb extra-firm tofu, cubed
2-4 tbsp
low sodium soy sauce (see note on amount)
1 tbsp
ground sesame seeds
2 tsp
curry powder
2 tsp
paprika
1/4 tsp
(scant) cayenne powder
1/2 tsp
(scant) tsp fennel
1 tsp
chili powder
2
scallions, sliced
1
carrot, large shredded
1/2 tsp
Dried parsley
Salt to taste
Pepper to taste
1/2 cup
4 oz
dry pasta, cooked, rinsed with cold water, and drained
- Toss the tofu with the soy sauce and ground sesame seeds.
- Add the curry powder, paprika, cayenne chili powder, fennel, and chili powder, and toss to coat.
- Air fry or bake on parchment at 325°F for about 20 minutes, stirring once.
- Mix the cooked tofu with the scallions, carrot, parsley, mayo, and pasta. Add salt and pepper to taste.
Makes 1 batch
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Notes from Craig
- Soy sauce amount: I used 1/4 cup soy sauce for this, but it was the very low sodium "Best of Thailand" brand soy sauce (affiliate link) which is 270mg sodium per tablespoon. If using regular low-sodium soy sauce then 2-3 tbsp may work better.
The sesame seeds can be lightly crushed in a mortar and pestle.
The original recipe uses cayenne pepper, but I used kashmiri chili powder and it was really good. It's not a typical ingredient in Western homes, so you can pick either.