Curried Tofu Salad

Submitted 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!!"

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 4

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

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.