This is a vegetarian knock off of my favorite curried chicken salad. Serve on bread as a sandwich, or on a bed of your favorite greens for a light lunch. This is very versatile, raisins or grapes could be substituted for the craisins, pistachios or cashews for the almonds, and cilantro or fresh parsley could also be added in.
To make this #dinnerdoneby9am I fully prepare the salad in the morning, refrigerate all day, and pull out of the fridge when ready to serve.
-1/4 c yogurt or mayo
-2 Tbsp curry powder
-3/4 tsp salt
-1/4 tsp pepper
-1/8 tsp cayenne
-juice of 1/2 lemon
-1 1/2 Tbsp sugar or honey
-1 block firm or extra firm tofu
-1/8 c sliced almonds, toasted
-1/4 c craisins
-1 stalk celery, finely diced
-1/4 of a red onion, diced
-1 scallion, sliced
In medium bowl whisk together yogurt/ mayo, curry powder, salt, pepper, lemon juice, and sugar/ honey. Drain the block of tofu and add to the bowl. Use a fork to mash the tofu and break it up into bite sized chunks (similar in size to the craisins). Stir in remaining ingredients. Serve immediately, or chill until serving.
