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| Home>Indian>Raw> Curried Tofu Salad |
 Method:Raw
1. Formula
- 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 black 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
2. Nutrition Information
- Calories: 138 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 1 g
- Fat: 8 g
- Protein: 7 g
- Sugars: 7 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.
4. Remark
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.
Notes: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.
To Make Ahead
Cover and refrigerate for up to 2 days.
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( From:EatingWell.com ) |
( read Curried Tofu Salad ) |
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