Week 8: Fruited Tofu Curry Salad

Vegetable Ingredients: Grapes (does tofu count?)


It was very warm this week, which is why I decided to make a cold dish: Fruited Tofu Curry Salad (no coconut milk, no mayonnaise).

• Ingredients

• 1/2 cup white rice
(I made more to set aside for the next day)

• 2 cups extra-firm tofu, drained and cubed
(I used a 1 pound package from Trader Joe's)

• 1 cup yogurt

• 2 tablespoons lime juice

• 1 tablespoon curry powder

• 1 cup halved grapes
(I used a bit more because I ditched the dried cranberries. Hate the texture)

• 1 tablespoon dried cranberries
(ditched)

• 1/2 cup diced celery
(ditched. I detest celery.)

• 3 tablespoons diced green onions

• 1/4 cup walnuts

• salt and pepper to taste

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.

Verdict: 7/10


It looked rather unspectacular (a little beige-y), but really grew on us, especially the fruity flavor and the crunch of the walnuts, and the leftovers were eaten the next day. The flavor of the green onions and the lime juice seemed rather pronounced (perhaps use less lime juice and sautee onions next time). The little person tried a tiny piece of tofu and frowned. Overall, an okay dish, good for summer. This would make a good potluck or party dish. (Potluck invitations always make me nervous because I have no repertoire to draw on. Well, perhaps I now have.)