Friday, July 23, 2010

Curried Tofu Salad

Curried Tofu Salad

1 (12 oz) package of extra firm tofu, drained and cubed
1 large carrot, grated
1 chopped red bell pepper
1/4 cup chopped peanuts (or other nut)
1/4 cup chopped dates (or other dried fruit. Raisins work well too)
1 glove garlic, minced
1 green onion, chopped

1 tsp curry powder
1 Tbsp mayonnaise (or vegannaise)
1Tbsp white vinegar
1/4 tsp red pepper flakes
1Tbsp soy sauce

Preheat oven to 350 degrees. Place tofu on lightly greased cookie sheet. Cook tofu, stirring occasionally, for 25 minutes. Then remove and cool.

In the meantime, mix the sauce ingredients with a fork until smooth. Set aside.

Combine salad ingredients: carrot, tofu, green onion, fruit and nuts. Top with sauce and stir thoroughly. Chill in the fridge for an hour before serving.

You can use this as a sandwhich or wrap filling, or simply enjoy with crackers!
This recipe was added, by me, to and you can find it there too!

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