Curried Tofu Salad
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 3 tablespoons low-fat plain yogurt
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons prepared mango chutney
- 2 teaspoons hot curry powder, preferably Madras
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 (14 ounce) package extra-firm water-packed tofu, drained, rinsed and finely crumbled (see Ingredient note)
- 2 stalks celery, diced
- 1 cup red grapes, sliced in half
- 1/2 cup sliced scallions
- 1/4 cup chopped walnuts
Nutrition Info
Per Serving
- Calories: 138 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 1 g
- Fat: 8 g
- Protein: 7 g
- Sugars: 7 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.
Yield: 6 servings
3. Still Hungry?
This vegetarian nod to the classic curried chicken salad is perfect for spreading on toasted whole-wheat bread or scooping onto a pile of crispy salad greens for lunch.
Notes:
Ingredient Note
We prefer water-packed tofu from the refrigerated section of the supermarket. Crumbling it into uneven pieces creates more surface area, improving the texture and avoiding the blocky look that turns many people away.
To Make Ahead
Cover and refrigerate for up to 2 days.
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Wow, great recipe.
ghemcartographer - July 19, 2007 03:58:38 PM PSTI just tried this tonight, and it's so good. I added a handful of pinenuts to mine and some capers to vary the texture a bit. It's pretty good, but I also increased the curry in it too, my taste just needed a bit more zing.
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