Fruited Tofu Curry Salad Food

FRUITED TOFU CURRY SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes; set aside.
• Bring a large pot of water to a boil. Cook cubed tofu for 3 minutes; drain, and set aside to cool.
• 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.

CURRIED TOFU SALAD

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!