Second Day Curried Tofu Salad
When I went to the exquisite Alexander McQueen Savage Beauty exhibit at the Met last month, I had lunch at the cafe on the roof of the museum. As expected, the cafe menu was not terribly exciting, but the one offering that peaked my interest was a curry tofu apple salad in a whole wheat wrap. It turned out to be so yummy, I went home and tried to make it the next day. I discovered that curry and tofu are superstar teammates, especially if you let them hang out together over night in a refrigerator so that the tofu can really soak up all the flavor of the curry. This is a delicious, wallet and vegetarian-friendly salad that can be prepared in large batches days in advance of serving. A lot of people enjoy eating tofu at Japanese restaurants and have always wanted to explore cooking with it, but then they take one look at the package at the supermarket and don’t know where to begin. I would suggest starting with this simple, refreshing salad, which can be enjoyed on a hearty multigrain bread with crisp greens, such as wild arugula or watercress.
- 1 14oz package extra firm organic tofu
- ¾ of an apple, chopped
- Juice of ½ lemon
- 1 large stalk celery, chopped
- ¼ medium sized onion, chopped
- ¼ cup organic mayonnaise
- 2 tsp yellow curry powder
- ½ tsp nutmeg
- ½ tsp paprika
- 1 tsp salt
- ½ tsp cracked pepper
- ½ tbs fresh parsley, chopped
- ¼ cup dried cranberries
- Remove tofu from package, wrap the block in paper towels and gently press with your palms to extract the water. Then, place the tofu wrapped fresh paper towels between two dinner plates, set something real heavy on top (I use my dutch oven), and let sit for at least 1hr1/2 so it can drain thoroughly. Chop tofu into 1-inch sized cubes.
- Place chopped apple in large mixing bowl. Douse with lemon juice and mix well. Add all other ingredients into the bowl and stir gently until well combined. Adjust seasoning to taste. Refrigerate overnight or up to a week.
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