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Curried Tofu Salad
EatingWell Test Kitchen
“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.”
3 tablespoons low-fat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons prepared mango chutney
2 teaspoons hot curry powder, preferably Madras
¼ teaspoon salt
Freshly ground pepper, to taste
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled (see Ingredient note)
1 cup red grapes, sliced in half
½ cup sliced scallions
¼ cup chopped walnuts
2 stalks celery, diced
1Whisk 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.
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.