• 16 oz tofu, firm or extra firm, drained and patted dry
  • 1 small red bell pepper, diced
  • 2 stalks celery, diced
  • 1/4 red onion, diced
  • 1 1/4 cup frozen peas, defrosted
  • 1/4 cup lemon juice
  • 2 tbsp. nutritional yeast
  • 2-3 tsp. curry powder (depending on preference)
  • 1 tbsp. apple cider vinegar
  • 2 tsp. Dijon mustard
  • 1 tbsp. coconut aminos or date syrup or 2 tsp. maple syrup
  • 1/3 cup raisins or currants
  • 1/2 cup halved grapes
  • 1/4 cup toasted slivered almonds (more if you want extra crunch)
  • Garnish with fresh chopped parsley, chopped chives or spring onions, and slivered almonds if desired.

Inspired by Dr. Christina Miller, PlantBasedTeleHealth.Com


  1. In a big bowl, mash tofu with a potato masher or fork. Add the chopped vegetables.
  2. In a small bowl mix together the lemon juice, nutritional yeast, curry powder, vinegar, mustard, and coconut aminos. Pour over the tofu and vegetables and mix lightly.
  3. Add the raisins, grapes, and toasted almonds and mix thoroughly.

Best if made 1-2 hours ahead and allowed to rest to blend flavors.

Serve on a lettuce cup or on a bed of greens. May garnish with parsley, chives, and additional slivered almonds.