Curried Tofu Salad
Why is everyone talking about getting “summer ready”?! What’s to prepare? I mean, pick up your SPF and maybe a bathing suit but what else do you need? People are starving themselves and going bonkers for one season. There’s nothing wrong with you as you are! Embrace those jiggles, that big booty that so many would wish they had, au naturel skin and hair, all of it. Stretch marks never ruined someone’s life. Sure, this salad is relatively low calorie but most of all it’s delicious, tastes fresh and is season appropriate. Make it, eat it and STOP SHAMING YOURSELF! Paired with a playlist of jams to help you celebrate you….just as you are.
Curried Tofu Salad
12 oz package of firm tofu, drained
½ cup mayonnaise (or vegan mayo substitute)
2 tablespoons mango chutney
1 ½ teaspoon curry powder
Zest and juice of a lime
1 teaspoon salt
⅓ cup parsley, finely chopped
⅓ cup cilantro, finely chopped
2 celery stalks, thinly sliced
2 scallions, thinly sliced
- Wrap the drained tofu in a towel and place a plate with some weight on it to press down on the tofu to help remove additional water.
- While the tofu is resting, mix the mayonnaise, mango chutney, curry powder, lime and salt in a medium bowl.
- Chop and slice the remaining ingredients, add them to the bowl and mix everything together.
- Unwrap the tofu and dice it. Add to the bowl and toss to combine.