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

EatingWell Test Kitchen
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Ingredients

Directions

  • Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.

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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

136 calories; 7.2 g total fat; 2 mg cholesterol; 251 mg sodium. 13.4 g carbohydrates; 7.2 g protein; Full Nutrition

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/09/2016
Delicious! I've been making this tofu salad for the past couple years and never tire of it. It's my go-to when I want to cut back for a few days and enjoy a lite lunch. I find it well balanced and not too sweet. Pros: Healthy low-calorie Read More
Rating: 5 stars
12/11/2013
Delicious easy and nutritious Fabulous on mixed salad greens arugula and on bread as a sandwich. Everyone I shared it with loved it. I also like that it was easy to prepare. Pros: Easy to prepare Cons: None Read More
Rating: 5 stars
10/30/2011
This was amazing and so quick and easy to make!! The grapes add such a wonderful sweetness to the spicy tofu. The celery and walnuts add a perfect crunch to give it some texture. Read More
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Rating: 5 stars
10/30/2011
Spicy sweet crunchy & fresh: I was surprised at how much i enjoyed this dish! I dried the tofu between paper towels on 2 plates in the refrigerator for about a half hour first (i just don't like wet tofu texture) then cubed it (out of habit) & mixed up the rest of the ingredients in the meantime. Served this over a spring mix of salad greens for a lovely dinner. Even better the next day - so a perfect make ahead dish (just add the walnuts before serving). Read More
Rating: 5 stars
10/30/2011
This was so delicious! I wasn't sure how it'd turn out and was simply caught by surprised upon my first taste. I did leave out the celery though as I am not a fan and substituted walnuts for pecans. Read More
Rating: 5 stars
10/30/2011
YUM! Loved this! so delicious and easy! ate it just on top of lettuce light and healthy! Read More
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Rating: 2 stars
10/29/2011
WAY too sweet I had such high hopes for this recipe but it turned out just WAY too sweet. I don't know if I used the wrong kind of mango chutney or what but this was almost inedible it was so sweet. I ended up having to add extra tofu yogurt and curry to try to balance it out. After adding those extras it was good enough to eat but still not great. Definitely will not make this again. Pros: Simple Cons: Too sweet Read More
Rating: 4 stars
10/29/2011
Easily Adaptable to the Tastebuds! I left out the celery chutney and grapes. You can get the eggless tofu salad at the market and this was a nice 'make at home' version with a little spin on it. Keep the grapes and nuts for snacks between meals. Topping mine with a fresh tomato and it tastes great! Pros: Quick preparation Read More