Monday, April 23, 2012

Caroline's Curried Tofu Spinach Salad

Slightly crispy warm tofu on a spinach almond salad with mango chutney dressing. Now, what is there not to love about that?! This dish will convince even the most hesitant member of your family to love tofu. The nutrition facts (set as a main dish for two) are at Calorie Count.

Caroline’s Curried Tofu Spinach Salad

Salad Ingredients:

1 tbs curry powder
2 tsp cornstarch
1/4 - 1/2 tsp salt to taste
12-oz firm tofu, cubed
1 tbs olive oil
1 pound chopped spinach
1/3 cup toasted almonds, chopped

Dressing Ingredients:

1/4 cup mango chutney
2 tbs lime juice
1 tbs olive oil


Combine curry powder, cornstarch, and salt in a bowl.

Add cubed tofu and combine to coat.

Saute tofu in 1 tbsp. of olive oil until it is slightly crispy on the outside, about 8 minutes. While tofu is cooking, make the dressing.

When the tofu is done, serve it over chopped spinach and add dressing and chopped, toasted almonds.

Notes from Caroline: I like eating it while the tofu is still warm.

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