Curried Tofu Salad

Name: Curried Tofu Salad
Prep time: 1 h
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 14 ounces extra firm tofu (w/ liquid pressed out); 1/2 medium red onion, finely minced; 1 stalk celery, finely minced; 1/4 cup Miracle Whip or 1/4 cup mayonnaise, more if desired; 4 teaspoons curry powder (or more); 1/4 lemon, juice of; salt and pepper

(2)

Recipe by msmia

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!!

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READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

14

ounces extra firm tofu (w/ liquid pressed out)
¹⁄₂

medium red onion, finely minced
1

stalk celery, finely minced
¹⁄₄

cup Miracle Whip or 1/4 cup mayonnaise, more if desired
4

teaspoons curry powder (or more)
¹⁄₄

lemon, juice of
salt and pepper

DIRECTIONS

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!

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