• If you're looking for a savory salad recipe, try Lisa E.'s "Curried Tofu Salad".

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 stalks celery, diced
  • 1 cup red grapes, sliced in half
  • 1/2 cup sliced scallions
  • 1/4 cup chopped walnuts
  • stalks celery, diced
  • 1 cup red grapes, sliced in half
  • 1/2 cup sliced scallions
  • 1/4 cup chopped walnuts
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 15 Min
SERVINGS 4
MAIN INGREDIENT Tofu
MEAL/COURSE Lunch
TYPE OF DISH Salad
CUISINE Indian

Preparation

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

Rating

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