Rating: 4.5 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Vegetarian salad, with a lot of flavor. Serve as a meal or as a side dish on a bed of lettuce or in pita pockets. Tofu may also be pan fried in a small amount of oil with a tablespoon of curry powder instead of boiling method.

Recipe Summary

cook:
25 mins
total:
55 mins
prep:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes; set aside.

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  • Bring a large pot of water to a boil. Cook cubed tofu for 3 minutes; drain, and set aside to cool.

  • In a bowl, blend yogurt with lime juice and curry powder; set aside. In a large mixing bowl, toss together halved grapes, cranberries, celery, green onions, walnuts, rice, and tofu. Drizzle with curry dressing, and toss until well coated. Season to taste with salt and pepper, as desired.

Nutrition Facts

168 calories; protein 9.6g; carbohydrates 19.2g; fat 6.9g; cholesterol 1.8mg; sodium 325mg. Full Nutrition
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