Free from meat, dairy, and nominal connotations of Empire, this "coronation chicken"-style salad is a great sandwich-filler, potato-topper, and all-rounder. Creamy, spicy, sweet, and substantial, it's a moreish mixture of meaty tofu, crunchy almonds, sweet fruit, and rich vegan mayonnaise.
Deep frying the tofu in this really does make a difference to the texture; I feel like you need the bite and the firmness of fried tofu to counteract the general creaminess of everything else. For ease, I'd advise using ready-fried tofu, which you can get very cheaply in Asian supermarkets (it's cheaper than regular tofu in certain stores). If you can't find pre-fried tofu, just press, dry, season, deep fry, and cool some regular firm tofu before including it. You could also use fried seitan at a push ('cos heck, I can't tell you how to life your life).
Decolonisation Tofu ("Coronation Chicken")
450g fried tofu
2 tbsp olive oil
1 brown or white onion, finely sliced
1 small red chilli, minced
6 tsp curry powder
1 tsp garam masala
2 tbsp tomato paste
120g apricot jam
200ml vegan mayonnaise
150ml unsweetened vegan yoghurt
Juice and zest of 1 small, unwaxed lemon
60g flaked almonds
Ground sea salt and black pepper
1./ Heat the olive oil in a small frying pan over medium-high heat. Add the onion and a pinch of salt. Fry till soft and translucent. Add the chilli and fry for another 2-3 minutes. Turn the heat down to low then add the tomato paste, curry powder, garam masala, and jam. Cook briefly, for another 2 minutes, and stir well. Take off the heat and leave to cool completely.
2./ Once the spice mixture is fully cooled, add it to a large mixing bowl. Mix into this the yoghurt, mayonnaise, lemon zest, lemon juice, salt to taste, and a good few cracks of black pepper. Roughly chop the tofu (making it as chunky or as fine as you like) then mix this in too. Finally, stir in the raisins and almonds.
3./ Serve however you like and enjoy!
Until next time...