A vegetarian tofu salad that's just loaded with flavor! Cubed tofu tossed with rice, grapes, dried cranberries, walnuts, and green onion coated with a curry lime dressing. Serve on a bed of lettuce or in pita pockets.
INGREDIENTS (for 8 servings):
- 1/2 cup white rice
- 2 cups extra-firm tofu, drained and cubed
- 1 cup yogurt
- 2 tablespoons lime juice
- 1 tablespoon curry powder
- 1 cup halved grapes
- 1 tablespoon dried cranberries
- 1/2 cup diced celery
- 3 tablespoons diced green onions
- 1/4 cup walnuts
- salt and pepper to taste
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes; set aside.
Bring a large pot of water to a boil. Cook cubed tofu for 3 minutes; drain, and set aside to cool.
In a bowl, blend yogurt with lime juice and curry powder; set aside. In a large mixing bowl, toss together halved grapes, cranberries, celery, green onions, walnuts, rice, and tofu. Drizzle with curry dressing, and toss until well coated. Season to taste with salt and pepper, as desired.