Several months ago I had a tofu curry salad from the salad bar at Whole Foods. It was absolutely delicious! That may have been partly due to the fact that the Whole Foods salad was ridden with mayonnaise (just because their version is vegan, I don’t think that makes it healthy…). Regardless, since that meal I have been wanting to my make own tofu curry salad in a lower-fat way. Today was the day! (full recipe and method below)
First, cook one package of extra firm tofu in a skillet until the edges are browned.
Meanwhile, chop two carrots, two celery sticks, and 2 green onions.
Add raisins, chopped almonds, curry, cayenne, ginger, garlic, and a splash of apple cider vinegar.
Finally, add yogurt, lemon juice, and tofu, stirring until combined. Divide into three containers and enjoy for three easy lunches or dinners!
Tofu Curry Salad makes three servings Ingredients - one package extra firm tofu - 2 green onions, chopped - 2 carrots, diced small - 2 large celery stalks, diced small - 1/4 cup raisins - 1/4 cup chopped almonds - 1 tsp fresh ginger - 1/2 tsp minced garlic - 2 teaspoons curry powder - dash cayenne - splash apple cider vinegar - hefty squirt of lemon juice - 1/4 cup non-fat plain yogurt Method Cut tofu into small squares and cook in a skillet until the edges are browned. Mix all other ingredients in a large bowl and stir to combine. Once the tofu is slightly cooled, add to bowl. Divide into three servings and enjoy!
Although the ingredient list might look a little long, it is actually extremely simple to make – primarily because nearly all of the ingredients simply need to be mixed together. This is a quick way to make grab-and-go lunches for the week. I plan to bring it to work with a tortilla and piece of fruit for lunch!