Tofu Curry Salad Recipe 495

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CURRIED TOFU SALAD



Curried Tofu Salad image

This is a favorite lunch food. Similar to egg salad but w/o the egg. Can be served as a sandwich or as a dip w/ vege crudites. I've seen similar recipes -- this is my favorite way to make it!! Enjoy!!

Provided by msmia

Categories     Spreads

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

14 ounces extra firm tofu (w/ liquid pressed out)
1/2 medium red onion, finely minced
1 stalk celery, finely minced
1/4 cup Miracle Whip or 1/4 cup mayonnaise, more if desired
4 teaspoons curry powder (or more)
1/4 lemon, juice of
salt and pepper

Steps:

  • To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
  • Chop tofu, not too small-- I use an wire egg slicer.
  • Combine tofu, celery& onion.
  • Add mayo, curry, lemon juice, and salt&pepper.
  • Gently mix.
  • Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
  • Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
  • Enjoy!

Nutrition Facts : Calories 83.9, Fat 4.4, SaturatedFat 0.9, Sodium 21.4, Carbohydrate 4.8, Fiber 1.9, Sugar 1.5, Protein 8.6

CURRIED TOFU SALAD



Curried Tofu Salad image

A great vegetarian alternative to tuna or chicken salad. Sweet and spicy!

Provided by candice

Categories     Vegetable Salads

Time 1h50m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package extra firm tofu, drained and cubed
1 teaspoon curry powder
1 tablespoon lemon juice
2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
¼ teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 large carrot, grated
1 chopped red bell pepper
¼ cup peanuts
¼ cup pitted dates
1 clove garlic, chopped
1 large green onion, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place tofu on a lightly greased baking sheet.
  • Bake tofu in the preheated oven for 25 minutes, stirring halfway through the cooking time. Remove tofu from the oven and allow to cool.
  • Mix curry powder, lemon juice, mayonnaise, vinegar, red pepper flakes, and soy sauce in a small bowl. Set aside. Combine tofu, carrots, red pepper, peanuts, dates, garlic, and green onion in a large bowl. Top with sauce and mix thoroughly. Chill for an hour before serving.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 11.6 g, Cholesterol 1.7 mg, Fat 9.5 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 190.9 mg, Sugar 6.8 g

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