My mom always made her chicken curry salad with red globe grapes and served it with real tortilla chips. A similar recipe was a hit with our clients when made with turkey instead of chicken and served with fresh pita chips sprinkled with sea salt and dried oregano. It’s one of my favorite warm weather dinner salads.
So why not tofu?
If you like tofu, then there’s no reason why not. But tofu haters need not apply. Even with all the ingredients that make this curry salad spicy, sweet, nutty, crunchy and tangy, you can still taste the tofu.
Which means it’s ideal for a certain sect of our Meatless Monday readers. Angus and I ate the whole bowl during move-in weekend.
Curried Tofu Salad
Note: Like most soups, curried salads taste better the day after they are made. For optimum crunch, wait to add the cashews until you are ready to eat.
1 blocks extra-firm tofu (not silken), drained and cut into small cubes
2 cups non-fat Greek yogurt (we like Fage brand)
1/3 cup dry white wine
Juice of 1 lime
1/4 cup mango chutney (I like Major Gray’s)
2 tablespoons curry powder
1/2 teaspoon ground ginger
1/2 tablespoon agave nectar or honey
2 stalks celery, cut into small dice
1 cup seedless red grapes, halved
3 scallions, thinly sliced
1/2 cup fresh cilantro, roughly chopped
2/3 cup roasted salted cashews, roughly chopped
Sea salt, to taste
Let tofu cubes continue to dry while you mix the curry. Whisk together the yogurt, wine, lime juice, chutney, curry powder, ground ginger and agave. Stir in the celery, grapes, scallions and cilantro, reserving the cashews until just before serving. Carefully fold in the tofu. Season to taste. Chill, covered, at least 6 hours before serving. Add the cashews and enjoy!