Curried Eggless Salad

I've made these for two parties now, and they've been devoured each time by vegans and omnis alike! This recipe comes from Kris Carr's book, Crazy, Sexy, Kitchen - with a couple little changes of my own.  If you don't own her cookbook - RUN, don't walk - to Amazon or your local bookstore immediately.  It's a staple for sure.

You can stuff these in mini pitas like it did.  Or wraps.  Or bread.  Or I love to eat the left overs with Pita Crackers from Trader Joe's.


Serves 8

2 16oz packages of extra firm tofu
1 Cup vegenaise or vegan mayo
3 Tbsp fresh cilantro, chopped
3 Tbsp fresh parsley, chopped
2 Tbsp curry powder
2 Tbsp nutritional yeast
1 Tbsp Dijon mustard
1⁄2 tsp salt
1⁄2 tsp pepper
2 Tbsp currants
Vessel of choice (pita, wrap, bread, crackers, etc...)

Mix the mayo, cilantro, parsley, curry powder, nutritional yeast, Dijon, salt, pepper and currants until well combined.  Break and crumble tofu with your hands, and combine with the rest of the ingredients. Add more mayo if you would like it creamier!

Place on your vessel of choice and enjoy!