Curried Summer Salad
This stellar recipe is so refreshing and light, filled with good-for-you curry spices and low-fat great taste, that it could well become a summer favorite at your house. Zesty lemon juice and creamy yogurt, health-promoting garlic, lightly-toasted almonds and crisp-sweet apple chunks combine with curry and tofu to make this a salad to serve again and again.
You can serve it on a bed of lettuce or fresh spinach, or wrapped in a pita or whole-grain burrito. If you want health-promoting ingredients, mouthwatering flavor, and protein without animal fat, this is the recipe for you: any way you serve it, Curried Tofu Salad satisfies, even if you donít ordinarily love tofu. Try it here:
1 pound extra-firm tofu
6 tablespoons plain nonfat Greek-style yogurt
1 tablespoon mayonnaise or soy-based mayo
2 teaspoons freshly-squeezed lemon juice
2 teaspoons good-quality curry powder
2 tablespoons thinly-sliced scallions
1 tablespoon sliced almonds, toasted lightly
1/2 clove garlic, very finely minced
1 small Granny Smith or other tart, firm apple, cut into 1/2-inch chunks
1 tablespoon fresh cilantro, coarsely chopped
3/4 teaspoon coarse salt, or to taste
Freshly-ground black pepper, to taste
1. Wrap the tofu in a clean towel and weight it with a brick or other heavy object for 30 minutes, then cut the tofu into 1/2-inch cubes.
2. In a medium bowl, combine the yogurt, mayonnaise, lemon juice, curry powder, scallions, almonds, garlic, apple, chopped cilantro, salt and pepper. Stir in the tofu and mix to combine.
3. Serve salad on a bed of lettuce or spinach, in a pita, or rolled into a burrito shell as a wrap.
Inspired by a recipe in Martha Stewart Living magazine.