Wednesday, July 15, 2009


Curried tofu salad (recipe in the comments)
Sourdough rolls
Cucumbers with rice wine vinegar

Hot tea
This is a new approach to tofu and a perfect summer salad. It's sort of like egg salad, but more flavorful. Best, it is another use for the Major Gray's chutney that we used in the Curried potato salad with tuna from last week. I always like to have a couple uses for specialized condiments like that so they don't totally clutter up my refrigerator. This is a great summer meal because there is no cooking required and it's INCREDIBLY quick. I think this would be awesome stuffed into pita or in cucumber boats for a different take on the salad.

Prep Notes
Difficulty: Super easy
Chopping: Celery, grapes, scallions, walnuts, cucumbers
Time: 20 minutes
Make ahead: We enjoyed leftovers for lunch the next day, but I thought it was best room temperature, so fresh mightbe the best option.

J: "Tofu-licious."
M: "Perfect summer tofu!"

1 comment:

J said...

Curried Tofu Salad – Eating Well Healthy in a Hurry
Serves 4

3 T plain low-fat yogurt
2 T mayonnaise
2 T mango chutney (Major Gray’s works fine)
2 t curry powder
¼ t salt
Pepper, to taste
1 extra firm tofu, drained, rinsed, patted dry, and finely crumbled
2 stalks celery, diced
1 cup red grapes, halved
½ cup scallions, chopped
¼ cup chopped walnuts
Splash of white wine or champagne vinegar

Whisk yogurt, mayo, chutney, curry powder, salt and pepper together in a large serving bowl. Add tofu, celery, grapes, scallions, and walnut. Gently mix to combine. Sprinkle with vinegar to taste. Taste for salt and pepper.