Curried Tofu Salad
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. Source: EatingWell Magazine, October/November 2005
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
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
Serving Size: 2/3 cup
Per Serving:
136 calories; 7.2 g total fat; 1.1 g saturated fat; 2 mg cholesterol; 251 mg sodium. 267 mg potassium; 13.4 g carbohydrates; 2 g fiber; 9 g sugar; 7.2 g protein; 200 IU vitamin a iu; 3 mg vitamin c; 32 mcg folate; 172 mg calcium; 2 mg iron; 41 mg magnesium; 3 g added sugar;
Exchanges:
1 other carb, 1 medium-fat meat | 1 Carbohydrate Serving
