Curried Tofu Salad Food
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
CURRIED TOFU SALAD
This is a favorite lunch food. Similar to egg salad but w/o the egg. Can be served as a sandwich or as a dip w/ vege crudites. I've seen similar recipes -- this is my favorite way to make it!! Enjoy!!
Provided by msmia
Categories Spreads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
- Chop tofu, not too small-- I use an wire egg slicer.
- Combine tofu, celery& onion.
- Add mayo, curry, lemon juice, and salt&pepper.
- Gently mix.
- Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
- Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
- Enjoy!
Nutrition Facts : Calories 83.9, Fat 4.4, SaturatedFat 0.9, Sodium 21.4, Carbohydrate 4.8, Fiber 1.9, Sugar 1.5, Protein 8.6
CURRIED TOFU SALAD
Make and share this Curried Tofu Salad recipe from Food.com.
Provided by iron chef barstow
Categories Stew
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients, then chill for at least 2 hours before eating.
Nutrition Facts : Calories 132.2, Fat 6.8, SaturatedFat 1.1, Cholesterol 3.8, Sodium 122.6, Carbohydrate 16, Fiber 1.2, Sugar 9.9, Protein 4.2
CURRIED TOFU EGGLESS SALAD
Vegan version of egg salad, I am a vegetarian and thoroughly enjoy this spread. Have made it for a friend who has an allergy to eggs, but loved egg salad sandwiches, she loves it.
Provided by Sueie
Categories Spreads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mash tofu until it resembles coarse breadcrumbs.
- Stir in remaining ingredients.
- Cover and refrigerate for at least 1 hour so that the flavours can develop.
- Use as a sandwich spread or on toast.
Nutrition Facts : Calories 82.5, Fat 7, SaturatedFat 1.1, Cholesterol 2.6, Sodium 54.1, Carbohydrate 2.7, Fiber 0.5, Sugar 0.8, Protein 3
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- Remove the tofu from its package and allow it to drain in a colander as you prepare the dressing.
- In a medium bowl, stir together the mayonnaise, yogurt, lemon juice, Dijon mustard, honey, curry powder, salt, and chopped cilantro.
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