Slightly crispy warm tofu on a spinach almond salad with mango chutney dressing. Now, what is there not to love about that?! This dish will convince even the most hesitant member of your family to love tofu. The nutrition facts (set as a main dish for two) are at Calorie Count.
Caroline’s Curried Tofu Spinach SaladSalad Ingredients:
1 tbs curry powder2 tsp cornstarch1/4 - 1/2 tsp salt to taste12-oz firm tofu, cubed1 tbs olive oil1 pound chopped spinach1/3 cup toasted almonds, chopped
Dressing Ingredients:
1/4 cup mango chutney2 tbs lime juice1 tbs olive oil
Directions:Combine curry powder, cornstarch, and salt in a bowl.
Add cubed tofu and combine to coat.
Saute tofu in 1 tbsp. of olive oil until it is slightly crispy on the outside, about 8 minutes. While tofu is cooking, make the dressing.
When the tofu is done, serve it over chopped spinach and add dressing and chopped, toasted almonds.
Notes from Caroline: I like eating it while the tofu is still warm.
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