Curried Tofu Salad

YES, I am well aware that not everyone loves tofu as much as I do. Before you all start ROLLING THOSE EYES, you can easily substitute an equal amount of cooked chicken or peeled shrimp for it in this recipe. So don’t be a baby.. GO ON! TRY IT. I dare you. Recipe adapted from Eating Well When You Just Can’t Eat The Way You Used To by Jane Weston Wilson.
Serves 6.



SODIUM CONTENT: 23 mg per serving

INGREDIENTS

SALAD:
1 lb. firm or extra-firm tofu, drained and cubed (approx. 1-inch pieces)
3 medium stalks celery, diced
1/2 medium golden delicious apple, cored and diced
1/2 medium red delicious apple, cored and diced
1 c. golden raisins
1/4 c. chopped walnuts
1/2 c. Curry Dressing (recipe below, store extra dressing in fridge for later use)

CURRY DRESSING:
2/3 c. vegetable oil
3 T. distilled white vinegar
1 T. no-salt-added curry powder
1/4 t. ground cumin
1/4 t. ground white pepper

DIRECTIONS

In a large bowl, combine the cubed tofu, celery, apples, raisins and walnuts. Set aside. Measure all the dressing ingredients into a small mixing bowl and whisk well to combine. Measure out 1/2 c. of the dressing, pour over the salad, and toss well to coat. Serve immediately.

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This entry was posted in Salads and Dressings, Vegan or Vegan Adaptable, Vegetarian. Bookmark the permalink.

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