Friday, June 27, 2014

Curried Tofu Salad

Open faced Tofu Salad Bagel Sandwich with Arugula
Try it with Arugula on a half-bagel
I really enjoy tofu, but wanted to try something different. I usually see them deep fried or sauteed with veggies. Last year was a start since I made  tofu patties and faux tofu chillaquiles.

Actually, faux tofu chillaquiles does not sound right: French, Chinese, and Mexican terms in one entrée.

I first thought about this recipe when I had curry powder left over from making curry chicken. I thought that a curried tofu salad would be tasty, since tofu pretty much absorbs the flavor of anything. It was also a good departure from tuna salads or the egg salads that I stuff between bread. I did need a recipe to start with.

I found a great recipe in It was close to what I wanted. However, I did not have mango chutney and thought adding grapes was a bit… well, different. I think I did not have yogurt available the first time I made it, so I just used mayo.

True to my Mad Gourmet fashion, I made a few modifications (really, not that much this time). My standard recipe is below (although I do add chutney if I have it).

Try it and let me know what you think.

Mad Gourmet's Curried Tofu Salad

  • 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled
  • 2 stalks celery, diced
  • 1 large carrot (about 1/2 cup)
  • 1 medium sized apple (about 1/2  cup apple)
  • 1/2 cup sliced scallions
  • 1/4 cup chopped walnuts
  • 2 tablespoons low-fat plain yogurt (You can sub mayo for this, if you don’t have yogurt available)
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons prepared mango chutney, optional
  • 2 teaspoons hot curry powder (used Trader Joe’s), use more if you want it spicier.
  • Salt, to taste (used about 1/8 teaspoon salt)
  • Freshly ground pepper, to taste

  1. Whisk yogurt, mayonnaise, curry powder, salt, pepper, and chutney (if using) in a large bowl.
  2. Stir in tofu, celery, carrots, apples, scallions and walnuts.


Tofu Salad on crackers
This has been one of my Meatless Monday staples. It’s great! You can make it ahead, and it’s great for  lunches and some snacks. This is awesome on crackers with some pomegranate arils.

You can keep in the refrigerator covered for up to 2 days. If you prefer, you can half the recipe (and save the rest of the tofu for chillaquiles)

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