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CURRIED TOFU SALAD

By Ellen Allard, www.glutenfreediva.com

35 minutes prep time + chill time
serves 6

INGREDIENTS:
1 lb extra-firm tofu, drained
½ c diced celery
¼ c grated carrot
3 Tbsp dried cranberries
¼ c thinly sliced scallions
¼ c mayonnaise
2 Tbsp plain yogurt
2 tsp curry powder
½ tsp sea salt
Freshly ground black pepper to taste

DIRECTIONS:

  1. Place tofu on flat plate. Cover with second flat plate, making sure that top plate is pressing down on tofu. Place a heavy weight on top of second plate. Pressing out most of the water from tofu should take about 30 minutes.

  2. Squeeze tofu between fingers until crumbly. It will resemble cottage cheese.

  3. Add remaining ingredients and blend thoroughly. Chill for several hours to allow flavors to marry.

Per serving: 129 Calories, 6 g Protein, 6 g Carbohydrates, 1 g Fiber, 9 g Total fat (1 g sat, 2 g mono, 6 g poly), 163 mg Sodium, H Vitamin A, E

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