**I’m in the process of updating recipes, and for some reason this one was accidentally re-published to the main page. Take a look if you didn’t catch it the first time around (last spring), but otherwise feel free to disregard this post.**
When I first became interested in cooking as a teenager, I kept coming across variations on a single recipe in every cookbook I read: the chicken salad. It seems that everyone has a special twist to add to the humble chicken salad. After tinkering with such recipes and making a simple switch from chicken to tofu, I eventually came up with my Curried Tofu Salad.
Curried Tofu Salad
- 1/2 tablespoon light mayonnaise
- 2 tablespoons non-fat Greek yogurt
- 1/2 teaspoon Dijon mustard
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon honey or agave nectar (optional)
- 1/3 block firm tofu, pressed and cubed
- 2 tablespoons chopped pecans
- 1 tablespoon dried cranberries
- 2 cups mixed greens
1. In an medium bowl, combine mayonnaise, Greek yogurt, mustard, spices, and sweetener (if using) into a thick paste. Add tofu cubes, pecans, and cranberries and stir to coat.
2. Place tofu mixture atop mixed greens and serve with desired crunchy accoutrements.
Nutrition per entire recipe (not including side items): 278 Calories, 22.3g fat, 3mg cholesterol, 156mg sodium, 21.5 carbohydrates, 6.7g fiber, 10.5g sugar, 22.0g protein
Filed under: Recipe