As a vegetarian student who occasionally needs a fast to-go meal before class, I understand the frustration when the only wrapped up sandwich options in the caf are ham and cheese or chicken salad. This recipe is not only a vegetarian alternative, but it’s adding something different by using curry and it’s an easy to-go meal whether you eat it on a sandwich or add it to some greens.
Vegetarian Curry "Chicken" Salad
- Prep Time:20 minutes
- Cook Time:10-15 minutes
- Total Time:30-35 minutes
- Servings:3 servings
- 1 Block extra firm tofu
- 2 tablespoon curry powder
- 1/2 cup white wine
- 2 cup greek yoghurt
- A handful cornstarch (enough to thickly coat the tofu)
- 3 tablespoon sultanas/currants/ raisings
- 3 pieces pita bread
- Olive Oil for the pan
- 3 handfuls arugula or another type of green (one handful for each sandwich)
Wrap tofu in several layers of paper towels and place a heavy plate or can on top, to allow the liquid to drain. Let the tofu sit for about 25 minutes.
While the tofu sits, mix together the greek yoghurt, curry, and white wine.
Chop up the tofu into medium blocks, and place into a bowl. Add the cornstarch and mix together with your hands, slightly tearing the tofu as you mix to create a meat-like texture or appearance.
Heat a pan on medium to high heat with about a quarter of a cup of oil (canola or olive), and sautee the tofu for about 12-15 minutes.
(#SpoonTip: add more oil as needed, and breaking up the larger pieces of tofu to continue creating a chicken-like texture.)
When the tofu is finished cooking, leave it on a baking sheet or in a bowl to cool, then combine with curry and sultanas/raisins.
Cut open the pita (or preferred bread) and add the lettuce and tofu mixture.