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| Curry Chicken-less Salad | | Sponsored By:
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by Christy Morgan of Viva La Greens
This delicious Curry Chicken-less Salad uses tofu and tempeh instead of chicken. If you haven't already tried them, tofu and tempeh are vegetarian easy-to-cook meat substitutes, which are full of heart-healthy protein. Made from soybeans, they have no saturated fat and can be found at any natural food store, as well as many super market grocery stores.
Also worth noting, tempeh has plenty of fiber, more than the average person consumes in a day. Eating fiber has been shown to lower unhealthy cholesterol levels, which may reduce your risk of heart disease. Additionally, curry has long been touted for it's healing properties. It is said to reduce inflammation (joint swelling in arthritis patients).
Ingredients:
1 1b. organic tofu, extra firm
1 package organic tempeh
1 organic carrot, grated
1 organic celery stalk, finely diced
1/3 cup organic currants
2 Tablespoons organic sliced almonds (optional)
Dressing:
1 Tablespoon organic curry powder
1/2 cup organic mayonnaise (or Vegenaise)
1 organic lemon, zested and juiced
2 Tablespoons each organic Dijon mustard and agave nectar (or real maple syrup)
Sea salt & black pepper to taste
Whole wheat bread or pita
Directions:
1. Steam tofu and tempeh for 10 minutes. If needed press for 10 minutes to get out excess water. Grate into medium bowl.
2. Mix dressing ingredients then add to tofu and stir well.
3. Chill in refrigerator for 30 minutes.
4. Serve on toasted bread.
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