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Curried Tofu Salad

From: EatingWell

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.

Servings: 6 servings, 2/3 cup each
Prep: 20 mins
Total: 20 mins
Rated : 
 by 1 person
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 stalks  celery, diced
1 cup  red grapes, sliced in half
1/2 cup  sliced scallions
1/4 cup  chopped walnuts
1. Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
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 Facts
Calories 140, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 2 mg, Sodium 241 mg, Carbohydrate 13 g, Fiber 2 g, Protein 7 g, Potassium 271 mg. Daily Values: Calcium 15%. Exchanges: Other Carbohydrate 1,Medium-Fat Meat 1.
Percent Daily Values are based on a 2,000 calorie diet

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