Curried Tofu Salad

2 tablespoons reduced-fat mayonnaise

2 tablespoons prepared mango chutney

2 teaspoons hot curry powder, preferably Madras

1/4 teaspoon salt

Freshly ground pepper to taste

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

2 stalks celery, diced

1 cup red grapes, sliced in half

1/2 cup sliced scallions

1/4 cup chopped walnuts

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.