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Lilly’s Table

 
 
Coconut-Kale Salad
© Lillys-Table.com Photo of Curry Tofu Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Curry Tofu Salad

from Curry Tofu Salad, Coconut-Kale Salad and Jamaican Sweet Potato Salad, the Week of February 5, 2012.
View the next recipe for this meal.

Tangy sweet & creamy coated tofu or chunks of leftover chicken are tossed with mangoes, cashews veggies and coconut. Start with this base recipe and add more vegetables as they are available. When it sits the flavors meld even more.

Ingredients

  • 1 lb tofu, extra-firm , or cooked chicken cubes
  • ¼ cup mayonnaise
  • ¼ cup greek yogurt, or more mayonnaise instead
  • ¼ cup mango, or extra dried mangoes, chopped
  • ½ cup dried mango, pieces
  • ½ cup coconut, shredded, unsweetened
  • ¼ cup cashew
  • 2 carrots, peeled and shredded
  • 2 green onions, thinly sliced
  • 1 teaspoon salt
  • 3 cups baby spinach, washed and dried

Serving Size: 4 People

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Preparation Instructions

Wrap the tofu loosely in a dish towel, press between two plates to get out any excess liquid.

Add the mayonnaise, yogurt and mango to a blender. Puree until smooth.

Toss the smooth sauce with the dried mango pieces, green onions, coconut, shredded carrots, cashews and salt.

Cut the tofu into cubes and toss with the rest. Adjust any of the ingredients to your personal taste.

Serve on a bed of fresh spinach or stuff into a pita.

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