This Can't be Tofu! --Curried Chicken Salad

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* Exported from MasterCook *

 

Curried " Chicken " Salad

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 41

Serving Size : 1 Preparation Time :0:00

Categories : Salads, Main Dish Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 carton soft or firm tofu -- drained

Sea salt and freshly ground black pepper

1/2 cup mayonnaise

1 large lime

finely grated zest and juice of

3 tablespoons chopped cilantro

1/4 cup finely chopped parsley

1 teaspoon curry powder

2 scallions -- thinly sliced

1 celery rib -- finely diced

1 tablespoon mango chutney

 

Makes about 2 1/2 cups.

 

Serve this curried tofu in butter-lettuce leaves garnished with roasted

cashews or chunks of chutney, or as a sandwich filling. Steeping the tofu

in hot water firms up the texture and rounds out the flavor. The

directions call for rather large pieces, but if you prefer, break up the

tofu with a fork.

 

1. Cut the tofu into cubes or strips about In inch across. Bring 6 cups

water to a boil, add 1 teaspoon salt, and turn off the heat. Lower the

tofu into the water and let it sit for 2 minutes. Gently tip it into a

wide colander, then rinse under cool water. Shake off the excess moisture

and turn the tofu onto a clean kitchen towel to dry.

 

2. Combine the remaining ingredients. Taste and adjust the seasonings,

adding more curry powder or lime juice, if needed, to make it a little more

zesty. Add the tofu and gently toss with a rubber spatula. If possible,

chill 20 minutes or more. The flavors will emerge and mellow as the salad

stands.

 

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