Fruited Tofu Curry Salad recipe

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Ingredients

½ cup white rice
2 cups extra-firm tofu, drained and cubed
1 cup yogurt
2 tablespoons lime juice
1 tablespoon curry powder
1 cup halved grapes
1 tablespoon dried cranberries
½ cup diced celery
3 tablespoons diced green onions
¼ cup walnuts
salt and pepper to taste

Nutrition Info

167.8 calories
carbohydrate: 19.2 g
cholesterol: 1.8 mg
fat: 6.9 g
fiber: 1.3 g
protein: 9.6 g
saturatedFat: 1 g
servingSize: -
sodium: 325 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, set aside.

  2. Bring a large pot of water to a boil. Cook cubed tofu for 3 minutes, drain, and set aside to cool.

  3. In a bowl, blend yogurt with lime juice and curry powder, set aside. In a large mixing bowl, toss together halved grapes, cranberries, celery, green onions, walnuts, rice, and tofu. Drizzle with curry dressing, and toss until well coated. Season to taste with salt and pepper, as desired.

Recipe Yield

8 servings

Recipe Note

Vegetarian salad, with a lot of flavor. Serve as a meal or as a side dish on a bed of lettuce or in pita pockets. Tofu may also be pan fried in a small amount of oil with a tablespoon of curry powder instead of boiling method.

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