Chef Deborah Madison
Curried Tofu Salad
Category
Salad
Servings
2 - 4 servings
Prep Time
40 minutes
Cook Time
5 minutes
Author:
Chef Deborah Madison
Ingredients
-
1 carton Organic Tofu (Firm or Soft), drained
-
Sea Salt
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Fresh Ground Black Pepper
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1/2 cup Mayonnaise
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1 large Organic Lime, finely grated, zested, and juiced
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3 tablespoons Cilantro, chopped
-
1/4 cup Organic Parsley, finely chopped
-
1 teaspoon Curry Powder
-
2 Scallions, thinly sliced
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1 Organic Celery Rib, finely diced
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1 tablespoon Sapūrana Mango Chutney
Directions
Cut the tofu into cubes. Bring 6 cups of water to a boil, add 1 teaspoon of salt, and turn off the heat.
Lower the tofu cubes into the water and let sit for 2 minutes. Gently tip the tofu into a wide colander and rinse under cold water.
Shake off the excess moisture and turn out the tofu onto a clean kitchen towel to dry.
Combine the tofu with the remaining ingredients, breaking up the tofu with a fork to achieve the texture you desire.
Taste and adjust the seasonings, adding more curry powder or lime juice if needed to make it a little more zesty.
Chill 20 minutes or more to allow the flavors to merge and mellow.
Serve on a bed of greens as a salad or use as a sandwich filling.
Filed in:
Celery,
Cilantro,
Curried Tofu Salad,
Limes,
Mango,
Organic Celery,
Organic Green Onions,
Organic Limes,
Organic Parsley,
Organic Tofu,
Parsley,
Salad,
Sapurana Mangos,
Scallions,
Tofu
