Curried Tofu Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 192.5
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 54.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 4.1 g
- Protein: 14.6 g
View full nutritional breakdown of Curried Tofu Salad calories by ingredient
Introduction
The recipe suggests you blanch the tofu first, but I don't see the point of that so I'm omitting it from the recipe. If you want to blanch the tofu, it suggests doing it for 3 minutes. Aside from using plain yogurt instead of mayo as mentioned above, I added in extra seeds and extra curry powder. To make this vegan substitute soy yogurt or try nayonnaise. The recipe suggests you blanch the tofu first, but I don't see the point of that so I'm omitting it from the recipe. If you want to blanch the tofu, it suggests doing it for 3 minutes. Aside from using plain yogurt instead of mayo as mentioned above, I added in extra seeds and extra curry powder. To make this vegan substitute soy yogurt or try nayonnaise.Number of Servings: 4
Ingredients
-
1 cake of tofu, cut into 1/2 inch cubes
1 large carrot, peeled and shredded
1 celery stalk, minced
1 tbsp green onions, minced
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup plain yogurt
2 tbsp curry powder (note: The recipe suggests 1 to 2 tsp)
1 tbsp fresh lemon juice
salt & pepper to taste
Directions
In a serving bowl, toss together the carrots, bell peppers, celery, green onions, pumpkin seeds, and sunflower seeds. In a small bowl, mix together the yogurt, curry powder, and lemon juice. Stir the dressing into the vegetables and set aside in the refrigerator.
Mix the tofu into the vegetables and add salt and pepper to taste. Chill for at least an hour, to allow the flavours to emerge.
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Mix the tofu into the vegetables and add salt and pepper to taste. Chill for at least an hour, to allow the flavours to emerge.
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
