Curried Tofu Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
3 tablespoons low-fat plain yogurt2 tablespoons reduced-fat mayonnaise2 tablespoons prepared mango chutney2 teaspoons hot curry powder, preferably Madras1/4 teaspoon saltFreshly ground pepper, to taste1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled2 stalks celery, diced1 cup red grapes, sliced in half1/2 cup sliced scallions1/4 cup chopped walnuts
Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.
MAKES 6 SERVINGS, 2/3 cup each
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user FINSETH130.
MAKES 6 SERVINGS, 2/3 cup each
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user FINSETH130.
Nutritional Info Amount Per Serving
- Calories: 172.5
- Total Fat: 14.6 g
- Cholesterol: 4.1 mg
- Sodium: 61.1 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.0 g
- Protein: 14.0 g
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