Friday, March 12, 2010

Maharaja Tofu Salad

(Curried-flavored tofu salad makes an elegant sandwich filling)

Maharaja Tofu Salad

  1. 1 pound tofu, sliced and layered between plastic wrap, frozen; then defrosted with excess water squeezed out
  2. ½ small red onion, minced
  3. 1 celery stalk, diced
  4. 1 small carrot, grated
  5. Handful of toasted sliced almonds
  6. Small handful golden raisins
  7. 1 tablespoon Tamari
  8. 1-2 tablespoons olive oil
  9. 3-4 tablespoons Nayonaise
  10. Fresh coriander, chopped (to taste)
  11. 1 tablespoon chopped fresh parsley
  12. 1 tablespoon fresh minced chives (save flowers for garnish)
  13. 1 tablespoon rasam powder (or hot curry powder), according to taste
  14. ¾ teaspoon ground tumeric
  15. ½ teaspoon garlic powder
  16. Pinch of paprika
  17. Salt and freshly ground pepper to taste
  18. Chili or lime pickle, or your favorite chutney
  • Make sure the tofu is well squeezed of water.
  • Start by adding a little olive oil, a couple tablespoons of Nayonaise (you could certainly use mayo for a nonvegan version) and Tamari.
  • Add the chopped vegetables and the rest of the ingredients, except the relish or chutney.
  • If it's too dry, add more Nayonaise.

This spread is also good on toasted bread.


Jes said...

That looks like the perfect take-to-work lunch spread!

Michele said...

What an amazing recipe! I have to try this!

Barbara said...

It hits the spot for lunch at work, Jes, that's for sure - something to break up the day!

I think you would like it, Michele. =)

Barbara said...

Hello... same name!!! Wonderful recipe and also congratulations for your beautiful blog: you're my favorite!

Barbara said...

Thanks for stopping by, Barbara!

Claudia said...

I am looking for more things to do with tofu. Changing it by freezing it is a wonderful idea. I also love Indian flavors and the tofu would pikc those up beautifully.

Barbara said...

Tofu is like a sponge, Claudia, limited only by one's imagination. Freezing does change the texture, working really well for this zesty sandwich! :-)

Ginger-Crusted Meyer Lemon Bars


Claudia said...

Love the candied ginger - that would be so good with the lemon tang. Meyer lemons are the best- so intensely lemony - the essence of a lemon. Cannot believe it is your first time making lemon bars. Cheers to you! They'd brighten my chilly winter day.

Barbara GF said...

I know, Claudia, what is up with that? There are so many things on my "to bake" list, at least I can scratch this one off. Can't wait to get some more Meyer lemons and make some other lemony goodies. And yes, the ginger paired famously with the tang.

fruitnut said...

Those lemon bars look amazing!

Spiele said...
This post has been removed by a blog administrator.
Barbara GF said...

They were awesome, Fruit Nut, thanks! The Meyer lemons made all the difference.

Debbie said...

Love the addition of ginger...they just look delicious! Wish I had one of these right now. I would also love to try this recipe. Thanks!

Barbara GF said...

Hi Debbie! Thanks for visiting.
Yes, the candied ginger was a perfect complement to the tangy lemon flavor.
I am going to go peek into your kitchen now. :-)

dining room tables said...
This post has been removed by a blog administrator.
Michele said...

Yum! I've never used Meyer lemons to make lemon bars. These look awesome and I love that there is ginger in the recipe.

Barbara GF said...

This is the first I've used Meyer lemons, Michele, and I am ready for more!

Eliana said...

I could certainly use this lemon bar to brighten up this winter day. I am soooo ready for spring.

Barbara GF said...

This might do the trick then, Eliana. Get baking!