• 6servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, E, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 3 tablespoons low-fat plain yogurt

  2. 2 tablespoons reduced-fat mayonnaise

  3. 2 tablespoons prepared mango chutney

  4. 2 teaspoons hot curry powder, preferably Madras

  5. 1/4 teaspoon salt

  6. Freshly ground pepper to taste

  7. 1 14-ounce package extra-firm water-packed tofu , drained, rinsed and finely crumbled (see Ingredient note)

  8. 2 stalks celery, diced

  9. 1 cup red grapes, sliced in half

  10. 1/2 cup sliced scallions

  11. 1/4 cup chopped walnuts

  12. Ingredient Note: We prefer water-packed tofu from the refrigerated section of the supermarket. Crumbling it into uneven pieces creates more surface area, improving the texture and avoiding the blocky look that turns many people away.

Instructions Jump to Ingredients ↑

  1. Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.


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