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Thai red curry tofu and cabbage salad (v)

Full of flavour and full of nutrition, this is a delicious way to use raw cabbage.

Serves 6-8 as a side or 4 as a main.

Author: Adapted from Scott Jurek's recipe in Eat and Run.

Blender required.

Original post (with pictures) here.


For the Thai red curry sauce

1-1/2 tbsp mild Thai red curry paste

1-1/2 tbsp agave / maple syrup

1 tbsp miso

1/2 cup almond butter

1/2 cup water

1/4 cup lime juice

1 tsp crushed ginger

1 tsp onion powder

1 tsp dried coriander

For the salad

350g firm tofu, pressed and cut into squares

1 head purple cabbage, roughly chopped

2 cups spinach

1 cup baby corn, roughly chopped


1. Blitz all sauce ingredients in a small blender until smooth. 

2. Place your pressed, chopped tofu pieces in a dish or bowl. Pour half of the red curry sauce over the tofu and toss to cover. Set aside for 15 or so minutes.

3. Heat a non-stick pan over medium-high heat. When the pan is hot, add the tofu pieces and cook for 10 or so minutes, turning occasionally, until the tofu is golden on all sides.

4. While the tofu is cooking, combine the cabbage, spinach and baby corn in a serving bowl. Add the tofu when cooked and pour over the remaining red curry sauce. Toss gently to mix.

5. Serve immediately or when the tofu has cooled.