Curry Tofu Salad
This weekend I am heading out to Big Bear to go camping and hike San Gorgonio Mountain. Because of recent forest fires the camp sites are not allowing fires or even the use of a gas stove. This curry tofu salad will spice up my plate and palet while also fueling me for my hikes all weekend long. I used curry powder from my trip to India and super foods mixed with firm tofu. I like to use Wildwood brand tofu because it holds together well in a salad and is organic non GMO. You can modify the recipe with your favorite ‘egg salad’ favorites, minus the egg.
It was not until I started to prepare foods that I learned that Curry is not a single type of plant but a blend of spices used in Indian cuisine. Curry varies widely in composition, depending on its region of origin and personal preferences. Some of the most common ingredients in curry include turmeric, fenugreek, coriander, cinnamon and ginger. Mustard seed, cayenne pepper and cardamom are also often included in curry spice mixtures. Many of these ingredients provide considerable potential health benefits.
Health Note: The individual spices in curry have been proven to offer health benefits such as anti-cancer, circulation, weight loss, and blood sugar control.
1 packet Wildwood extra firm tofu cut into pieces
2 tbsp grapeseed mayo
2 tbsp mango chutney
2 green onions sliced
2 celery stalks chopped
1/2 cup super food fruits (Hunza raisins, goji berries, mulberries)
1/4 cup cashews
1/4 tsp sea salt to taste
Directions: Drain excess liquid off of tofu. Mix all of the ingredients together and serve in a bowl. Serves 6. Will refrigerate for up to 4 days.
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