Curry Tofu Salad


1 6 oz. extra firm tofu, pressed and crumbled
1 tablespoon liquid aminos or soy sauce
1 tablespoon apple cider vinegar
1 small red onion, diced
1/2 red bell pepper, diced
3 tablespoon chopped pecans
1/4 cup vegenaise
2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon curry powder
1 tablespoon pickle juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
arugula or lettuce
tomatoes, sliced
jalapeños, sliced
Canyon gluten free bread, (in frozen section)


  1. In a large bowl, toss all ingredients through black pepper on the list. Cov-er and refrigerate for at least one hour (or more).
  2. Dress your sandwich as desired with additional vegan mayo, arugula or lettuce, tomatoes, jalapeños and generous helping of the curry tofu salad!
  3. *Note:
  4. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]