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Curried Tofu Salad

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  6 servings, 2/3 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
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

Ingredient Note: 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.
Curried Tofu Salad Recipe at
Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Asian: Sides and Salads
Nutrition Facts per Serving
Yield:   6 servings, 2/3 cup each
Calories: 140
Fat. Total: 8g
Protein: 7g
Carbohydrates, Total: 13g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 2mg
Sodium: 241mg
% Cal. from Fat: 51%
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