Fruited Tofu Curry Salad Recipe - Allrecipes.com
Fruited Tofu Curry Salad Recipe
  • READY IN 55 mins

Fruited Tofu Curry Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2005

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 salad or chicken salad. Mine was served with whole wheat pitas! yum!

 
Most Helpful Critical Review
Jan 12, 2009

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 - grapes, nuts, zing from yogurt, & yummy curry flavor- but I found I had to pan sear the tofu first with garlic and curry powder to get any flavor into it & then with the addition of celery (YUCK) I just couldn't wrap my tastebuds around this one. After the addition of additional dried fruit, I was able to swallow down a bit of it (mostly felt bad abt wasting the food). Too many textures and it almost had a curried cardboard aftertaste. LOL. Just my opinion. Give it a go! You may like it.

 
Jul 06, 2005

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!!!

 
Jul 26, 2007

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 curry as suggested in the reviews) and let it sit in casserole dish in the oven at a low temp. I also interchange raisins and cranberries or use both.

 
Sep 08, 2007

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 cumin seeds, garam masala, curry powder, etc, beforehand. Also, be sparing with the yogurt and the flavours of the nuts and cranberries will come through.

 
Apr 20, 2008

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 mentioned in previous reviews, I would recommend you saute the tofu in olive oil with a few middle eastern spices for added flavor (I used garam masala, cumin seeds, and curry powder). I also decreased the amount of yogurt by about 25% and added a drizzle of honey. Served plain (not with pitas) and it was very good.

 
Apr 22, 2006

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

 
Mar 20, 2012

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

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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