Rating: 4.38 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

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Recipe Summary test

total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

2/3 cup
136 calories; protein 7.2g; carbohydrates 13.4g; dietary fiber 2g; sugars 8.8g; fat 7.2g; saturated fat 1.1g; cholesterol 1.7mg; vitamin a iu 200.4IU; vitamin c 3.2mg; folate 31.5mcg; calcium 172.3mg; iron 1.6mg; magnesium 40.9mg; potassium 267.1mg; sodium 251.4mg; thiamin 0.1mg; added sugar 3g.

1 other carb, 1 medium-fat meat | 1 Carbohydrate Serving

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