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Curried Tofu Salad

Curried Tofu Salad

Nutrition Facts
  • cal. (kcal) 140
Curried Tofu Salad
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 20 mins
  • Carb Grams Per Serving: 13

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 pepper, to taste
  • 1 14 - ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled (see Ingredient note)
  • 2 celery, diced
  • 1 cup red grapes, sliced in half
  • 1/2 cup sliced scallions
  • 1/4 cup chopped walnuts

Directions

  1. Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.
  2. Tips: Make Ahead Tip: Cover and refrigerate for up to 2 days.
  3. 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 140 cal., 8 g total fat (1 g sat. fat), 2 mg chol., 241 mg sodium, 13 g carb. (2 g fiber), 7 g pro.

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