Vegan Curried Tofurky Orzo Salad
Prep time
Cook time
Total time
This is a grand-prize winning recipe from a Tofurky Leftovers contest. It's perfect for delicious eats following your big Thanksgiving Feast, but is also a winner for barbecues and picnics during the warmer times of the year. For a colorful presentation, serve this orzo salad on a bed of fresh green lettuce leaves.
Author: Laureen Pittman
Serves: 4 to 6 servings
Ingredients
- 1 ½ cups uncooked orzo
- 2 cups mayonnaise*
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons good quality curry powder
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon fine sea salt
- Dash or two of cayenne pepper
- 1 ½ cups cooked Tofurky®, cubed
- 1 cup dried cranberries
- 2 ribs celery, chopped
- ½ medium red onion, chopped
- ½ cup blanched, slivered almonds
- ¼ cup fresh Italian parsley, chopped
Instructions
- Cook the orzo according to the package directions. Drain and rinse with cold water. Pour into a large serving dish or storage container.
- Whisk the mayonnaise, vinegar, mustard, curry, garlic, coriander, cardamom, salt, and cayenne in a medium bowl until smooth.
- Fold the dressing into the cooled orzo. Add the Tofurky, cranberries, celery, onion and parsley. Stir gently until combined well.
- This orzo salad can be made up to a day ahead of time and actually benefits from some time spent in the refrigerator. If making the salad ahead of time, be sure to toss it gently before serving. Add salt to taste.
Notes
Most mayonnaise is dairy-free. To veganize this recipe, simply use one of the great vegan mayonnaise alternatives on the market, such as Nasoya or Vegenaise.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tofurky-leftovers-orzo-salad