Curry Tofu Salad

By Kruft

sandwichlunch

Prep

15 min

Cook

40 min

Total

55 min

Serves:4 - 6

This makes an excellent sandwich filling, but I also like it piled on cucumber slices or stuffed in celery sticks. Nothing else but tofu works for this recipe--its light, mellow character is the perfect foundation for building an intense and lively curry flavor. I first devised it to have something to serve the non-tuna eaters, but it became popular with everyone, even people who thought they didn't like tofu!

Ingredients

lb firm tofu

tsp salt

inch ginger,peeled and thinly sliced

cloves garlic

tbsp canola oil,(or other vegetable oil)

large white mushrooms,wiped clean, trimmed, halved, and sliced

tsp Curry Powder

small carrot,peeled and finely shredded

green onions,thinly sliced

medium stalk celery,finely diced

cup mayonnaise,(more as needed)

tbsp yellow mustard

tsp soy sauce

tbsp fresh lemon juice,(more as needed)

black pepper,freshly ground

tbsp fresh dill, parsley, or cilantro,chopped

1Prep Tofu

1.Crumble the tofu finely in a medium bowl

2.Sprinkle with 3/4 teaspoon salt, and mix well.

2Sauté

1.Finely mince together the ginger and garlic.

2.In a wide skillet over medium high flame, heat the oil.

3.Throw in the ginger and garlic with a pinch of salt and sauté, stirring, for 20 to 30 seconds.

4.Add the mushrooms with a pinch of salt, then add the curry powder and cook, stirring, for another minute.

5.Add the tofu, continuing to stir as the tofu heats through and excess water evaporates, 4-5 minutes.

6.When there is no more excess water, remove from the heat and let the tofu cool completely in the pan, about 30 minutes.

7.Add the remaining ingredients: carrot, green onion, celery, mayonnaise, mustard, soy sauce, lemon, black pepper, and optional herbs.

8.Taste for seasoning, adding more salt, pepper, lemon juice, or mayonnaise to balance.

9.Serve immediately or refrigerate.