Tofu! - Curried chicken Salad

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* Exported from MasterCook *

 

Curried " chicken " Salad

 

Recipe By :This Can't be Tofu! by Deborah Madison, page 41

Serving Size : 1 Preparation Time :0:00

Categories : Salads, Main Dish Soyfoods

vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 carton soft or firm tofu -- drained

sea salt and freshly ground black pepper

1/2 cup mayonnaise

1 large lime

finely grated zest and juice of

3 tablespoons chopped cilantro

1/4 cup finely chopped parsley

1 teaspoon curry powder

2 scallions -- thinly sliced

1 celery rib -- finely diced

1 tablespoon mango chutney

 

Makes about 2 1/2 cups.

 

Serve this curried tofu in butter-lettuce leaves garnished with roasted cashews

or chunks of chutney, or as a sandwich filling. Steeping the tofu in hot water

firms up the texture and rounds out the flavor. The directions call for rather

large pieces, but if you prefer, break up the tofu with a fork.

 

Cut the tofu into cubes or strips about In inch across. Bring 6 cups water to a

boil, add 1 teaspoon salt, and turn off the heat. Lower the tofu into the water

and let it sit for 2 minutes. Gently tip it into a wide colander, then rinse

under cool water. Shake off the excess moisture and turn the tofu onto a clean

kitchen towel to dry.

 

Combine the remaining ingredients. Taste and adjust the seasonings, adding more

curry powder or lime juice, if needed, to make it a little more zesty. Add the

tofu and gently toss with a rubber spatula. If possible, chill 20 minutes or

more. The flavors will emerge and mellow as the salad stands.

 

S(Veg-Recipes ):

" Kathleen <schuller on 05 Jun 2000 "

Yield:

" 2 1/2 Cups "

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Per Serving (excluding unknown items): 832 Calories; 94g Fat (93.4% calories

from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol;

669mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0