Curried Tofu Salad

Makes:6 servings, 2/3 cup each
Active Time: 20 minutes
Total Time: 20 minutes

Red graps and mango chutney infuse a little sweetness into this vegetarian nod to the classic curried chicken salad.

Ingredients

• 3 tablespoons low-fat plain yogurt
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons prepared mango chutney
• 2 teaspoons hot curry powder, preferably Madras
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled (see Ingredient note)
• 2 stalks celery, diced
• 1 cup red grapes, sliced in half
• 1/2 cup sliced scallions
• 1/4 cup chopped walnuts

Preparation

1. Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.

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.

Nutrition Facts

• Servings Per Recipe 6
• Amount Per serving
• Calories 128
• % Daily values *
• 11%Total Fat 7g
  • 5%Saturated Fat 1g
  • Trans Fat 0g
  • Monounsaturated Fat 1g
• 0%Cholesterol 0mg
• 8%Potassium 268mg
• 11%Sodium 254mg
• 4%Total Carbohydrate 13g
  • 8%Dietary Fiber 2g
  • Sugars 9g
• 14%Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients	Calories	2,000	2,500
Total Fat	Less than	65g	80g
Sat Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2400mg	2400mg
Total Carbohydrate	Equals	300g	375g
Dietary Fiber	Equals	25g	30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.