Monday, January 10, 2011
Curry Tofu Salad
1 Package extra firm tofu in water, drained and cut into 1/2 inch cubes
1 tsp olive oil
2 large carrots, peeled and shredded
1/2 cup greek yogurt
1/2 cup mayonnaise
2 Tbsp curry powder
1/2 tsp turmeric
1 tbsp lemon juice
salt and pepper to taste
1. Heat up the olive oil in a medium skillet to medium heat. When the oil is hot, add the tofu and stir around for about five minutes or more depending on the brown you want to achieve. Transfer to a bowl and refrigerate until the tofu is at room temperature.
2. In a small bowl, whisk together the yogurt, mayonnaise, curry, turmeric, lemon and salt and pepper. Add to the bowl of room temperature tofu, stir in carrots and then let rest in the fridge for an hour so flavors have a chance to come out.
I linked these up to Foodie Friday and Food on Fridays