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Salad
Indian
2 - 4 servings
40 minutes
5 minutes
1 carton organic tofu (firm or soft), drained
Sea salt
Fresh ground black pepper
1/2 cup mayonnaise
1 large organic lime, finely grated, zested, and juiced
3 tablespoons cilantro, chopped
1/4 cup organic parsley, finely chopped
1 teaspoon curry powder
2 scallions, thinly sliced
1 organic celery rib, finely diced
1 tablespoon mango chutney
Cut the tofu into cubes. Bring 6 cups of water to a boil, add 1 teaspoon of salt, and turn off the heat.
Lower the tofu cubes into the water and let sit for 2 minutes. Gently tip the tofu into a wide colander and rinse under cold water.
Shake off the excess moisture and turn out the tofu onto a clean kitchen towel to dry.
Combine the tofu with the remaining ingredients, breaking up the tofu with a fork to achieve the texture you desire.
Taste and adjust the seasonings, adding more curry powder or lime juice if needed to make it a little more zesty.
Chill 20 minutes or more to allow the flavors to merge and mellow.
Serve on a bed of greens as a salad or use as a sandwich filling.
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