Just to completely switch gears for a second, here is a yummy recipe in these Lenten times. I once had an absolutely lovely Tofu Salad from Whole Foods in Colorado Springs, and this is my best attempt at replicating it. Enjoy!

Curry Tofu Salad

Serving Size: 4


  • 2 packages Tofu, extra firm, diced
  • 4 tbsp. Olive oil
  • 1 large Red bell pepper, finely chopped
  • 1/2 tsp. Ginger powder
  • 1 tbsp. Curry powder
  • 1/2 tbsp. Soy sauce
  • 1 tbsp. Agave Nectar
  • 1/4 tsp. Salt
  • 1/2 cup Vegan mayonnaise
  • 1 tbsp. Lime juice, fresh
  • 1 bunch Green onions
  • 1/2 cup Raisins
  • 1 package Almonds, slivers, honey roasted


  1. In a large saucepan over med to med-high heat, saute tofu until browned and firmed. Set aside to cool, draining on a paper towel. Saute bell peppers for 5 minutes.
  2. In a separate bowl, add curry powder, ginger, soy sauce, Agave Nectar and salt to vegan mayonnaise.
  3. Mix everything in a bowl, and add raisins, shaved almonds, green onions, and lime juice at end. Stir.