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Red Curry Tofu

Prep time
45 mins
Side dishes
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Egg-free

From Willy Street Co-op.


This is a customer favorite from the Willy Street Co-op's kitchen. Make a hearty sandwich with it, or eat it by the spoonful.


2 1⁄2 lbtofu (drained, cubed, patted dry)
1⁄4 ctamari (plus 2 tablespoons)
1⁄4 csesame oil (plus 2 tablespoons)
1 Tcurry powder
1 Tpaprika
1⁄2 tcayenne
1⁄2 tfennel seeds (whole)
1⁄2 Tchili powder
1⁄2 ccelery (minced)
1⁄2 red onion (minced)
1 carrot (small, grated)
1⁄2 bnparsley (flat-leaf, fresh, chopped)
1⁄2 tsalt
1⁄2 tblack pepper
1 cVegenaise (vegan mayonnaise)


Preheat the oven to 350˚F.

Place the cubed tofu in a large mixing bowl. Drizzle with the tamari and sesame oil and toss. Add the curry powder, paprika, cayenne, fennel, and chili powder. Toss to coat. Spread the tofu cubes (with the liquid) on baking sheets in a single layer. Bake for 15-25 minutes until a light crust forms. Remove from oven and allow to cool.

In a large mixing bowl, mix together the celery, red onion, carrots, parsley, and Vegenaise. Sprinkle with salt and pepper and mix well. Add the tofu and gently toss to combine.

Serve cold or at room temperature. Enjoy!