Curried Tofu Salad

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

 Curried Tofu Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 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

Directions
  1. Cover and refrigerate for up to 2 days.

  2. 6 servings, 2/3 cup each

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


Nutritional Facts

Servings
6
Per serving
Calories
128
Carbohydrates
13g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
7g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
268mg
Sodium
254mg
Added Sugars
3g
Exchanges
1 other carb
1 medium-fat meat
Carbohydrate Servings
1
Calcium (17% daily value)

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