Fruited Tofu Curry Salad

Fruited Tofu Curry Salad

Jennifer J

"Vegetarian salad, with a lot of flavor. Serve as a meal or as a side dish on a bed of lettuce or in pita pockets. Tofu may also be pan fried in a small amount of oil with a tablespoon of curry powder instead of boiling method."
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55 m servings 168 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

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


Read all reviews 19
  1. 23 Ratings

Most helpful positive review

Very tasty. I sauted my tofu with olive oil, curry powder, and honey instead of boiling. I used non-fat plain yogurt and added honey to the mixture. This is an excellent alternative to egg sa...

Most helpful critical review

I made this a while ago and never since. LOL. Just getting around to posting. I must say that I really enjoy curried chicken salad, but also really like tofu. This recipe had nice aspects - ...

Most helpful
Most positive
Least positive

Very tasty. I sauted my tofu with olive oil, curry powder, and honey instead of boiling. I used non-fat plain yogurt and added honey to the mixture. This is an excellent alternative to egg sa...

I left out the rice and used rasins in place of cranberries. I used a pre-marinated tofu block as the base. It was fantastic with wheat pita!!!

My Personal Note I tried to keep the preparation for the tofu simple and I agree that it can be bland if just boiled. I usually saute the tofu in oil with cumin or a mixture of spices (like curr...

This is an excellent introduction to tofu and I have served it for many people, sometimes incognito. I highly recommend cooking the tofu in a pan, high heat, olive or sesame oil, with some cumi...

Very yummy. I am withholding the full 5 stars, though, since I reserve those for recipes I consider "outstanding". I brought this for a potluck to work and received many compliments. As menti...

Good but the tofu was a little too bland and didn't really absorb the sauce that well. I wi.ll try again however

This is SO good! Wonderful flavor and textures! Must try for vegetarians!!!

This is a very versatile recipe! It can be made sweet or savory. I planned to make this as written, but for some reason as I was preparing it, I wasn't in the mood for the curry. So I left it ...

Excellent mix of sweet, spicy and tangy. For crispy tofu, shake the tofu cubes in a bag of corn meal and a little cumin before pan frying in olive oil. We served the salad in pitas on lettuce....

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