Curried Tofu Salad

msmia's Note:

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!!

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 1

The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size.

• 3 1/2 ounces extra firm tofu (w/ liquid pressed out)
• 1/8 medium red onion, finely minced
• 1/4 stalk celery, finely minced
• 1/16 cup Miracle Whip or 1/16 cup mayonnaise, more if desired
• 1 teaspoon curry powder (or more)
• 1/16 lemon, juice of
• 1/4 to taste salt and pepper

Directions:

1. 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.
2. Chop tofu, not too small-- I use an wire egg slicer.
3. Combine tofu, celery& onion.
4. Add mayo, curry, lemon juice, and salt&pepper.
5. Gently mix.
6. Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
7. Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
8. Enjoy!

Reviews

[Debbie R.]

Very easy and very delicious!

[jean sedlak]

this is a winner; I added some Mrs. Dash no-salt seasoning blend (about a teas.) This makes a wonderful bread spread or on crackers.