Wednesday, October 24, 2012

Curry Tofu Salad

I tasted this salad for the first time this week in our work cafe and really liked it. So I decided to try it at home.

Extra firm Tofu (1 pack)
Craisins (dried cranberry)
Slivered almonds
Baby Spinach

For the dressing:
2 tablespoons light mayonaise
1 tablespoon yogurt
2 to 3 teaspoons mcormicks curry powder (adjust to more or less as you taste)
1 red bell pepper chopped fine
3  scallions chopped fine
2 thin fresh carrots chopped fine
1 green chilli or half jalapeno
1/4 lemon juice
3 teaspoons of mango chutney (international aile of grocery store)
2 - 3 tablespoons of Agave Necter (adjust as you taste)
Olive oil (a few teaspoons)

1) Mix all the ingredients of the dressing (Adjust mayonaise, olive oil and yogurt to achieve the consistency that is more like a dressing)
2) Drain the water from pack of tofu. Drain tofu further by placing tofu in a colander, covering with paper towels and placing a weight on top.  Cut the tofu into half inch squares
3) Add tofu to dressing
4) Store in refrigerator overnight (it allows the flavors to mix into the tofu)
5) To serve, add one layer of spinach followed by the tofu mixture followed by the craisins followed by the almonds on top
6) Season with salt if needed
7) Top with boiled egg (optional)
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