Last year I shared a recipe for one of my favorite lunches, curried chickpea salad, in a post called “Lisa, how ’bout some beef.” I really love that recipe but unless your beans are canned or already made, waiting for beans to soak and cook just takes too long when you want to eat now! In the last couple of weeks I’ve been making a similar recipe but swapping out the chickpeas for tofu. Instead of using a food processor I just smash the tofu with a fork, dice up some veggies and add my seasonings. The results are similar to the curried chickpea salad but different enough to share as its very own recipe. If you have a block of tofu sitting around, like I almost always do, try this curried tofu salad over a bed of lettuce or on a couple of pieces of bread for a quick lunch.
I love that it only dirties one bowl and a cutting board as well.
When your lunch is sandwiched between phone calls and emails who wants to clean a bunch of dishes? Not this girl.
My curried tofu salad eaten with a side of chips and email.
Enjoy and Exhale!