Curried Tofu Salad

Curry is one of my favorite ingredients to add to creamy salads like this one, and the first curried tofu salad I tasted was at the Good Foods Co-Op in Lexington, KY. After daydreaming about it so much, I had to create my take on the dish, accompanied with plump golden raisins, crunchy almonds and Greek yogurt. Enjoy my Curried Tofu Salad as a wrap with fresh lettuce or as a sandwich on whole wheat bread. Offering both bread and lettuce options and a few types of sandwich spreads is an easy way to entertain and delight your guests with a build-your-own lunch option. For the meat eaters in your life, chicken is a great substitution for the tofu in this dish.

Ingredients:
1 (16 ounce) block firm tofu
⅓ cup golden raisins
1 cup low-fat Greek yogurt
2 teaspoons curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded carrots
¼ cup sliced almonds

Directions:

  1. Place the block of tofu between a few layers of paper towels and place a heavy plate on top. Set aside for 10 to 20 minutes to press and absorb the water from the tofu.
  2. Meanwhile, place raisins in a small bowl. Add enough hot water to cover and set aside.
  3. Crumble tofu in a medium bowl.
  4. In a large bowl, stir together yogurt, curry powder, salt and pepper.
  5. Drain water from raisins. Fold raisons, carrots, almonds and tofu into the yogurt mixture, stirring to evenly coat. Serve immediately or store in the refrigerator until ready to serve.

Servings: 4

2 thoughts on “Curried Tofu Salad

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