Fruity Curried Tofu Salad, Version 2.0

I liked my initial attempt at curried tofu salad, but I didn’t love it. I went back to the drawing board, using this recipe as a base. Here’s the end result, which is delicious. Even one of our friends, who claims he does not like tofu, enjoyed this salad.

We served the salad in pita bread (warmed and brushed with melted butter) with avocado and butter lettuce in the pita, and with sliced melon and steamed, garlicky broccoli as the side dishes.

Fruity Curried Tofu Salad

Serves about 6

1/2 c. cooked wild rice (I cooked mine in veggie broth)
1/4 c. walnut pieces
1 pckg. extra-firm tofu, drained and cubed
1 T. olive oil or canola oil
1 tsp. honey
1 T. curry powder
1 c. grapes, halved
1/2 c. dried cranberries (Craisin-style)
1 celery stalk, finely chopped
2 stalks green onion, finely chopped (green and white parts)
1 c. Greek yogurt
the juice of one lime
~1 additional T curry powder
1-2 additional tsp. honey or cane syrup
salt and pepper to taste

Chop, drain, etc., everything that needs it, tossing the rice, fruits and veggies together in a large bowl as you go.

Heat a large, dry pan on medium heat. Toss the walnuts in the pan, and toast 2-3 minutes, flipping once. Remove the walnuts and put them in the large bowl with the other ingredients.

Add the oil to the pan and let it heat a couple of minutes (not until smoking). Add the tofu, 1 tsp. of honey, and 1 T. of curry powder. Cook until the tofu is no longer very wet (4-5 min.) but not browned. (You can make the tofu a day ahead and keep, covered, in the fridge.)

Add the cooked tofu to the bowl. Toss well. Add the remaining ingredients, using additional salt, pepper, curry powder, and honey or some cane syrup (I used some cane syrup because we got it in our CSA order) until the taste is to your pleasure.

Cover and refrigerate for at least one hour. The yogurt may separate if left overnight.

Enjoy!