Curried Egg-less Salad with Cashews and Dried Apricots

No mayo, no eggs—here’s a much healthier and better-tasting alternative to old-school egg salad. Scoop it on a bed of greens or enjoy it with a slice of whole grain bread.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

While the tofu is being pressed, puree the silken tofu, curry powder, lemon juice, orange, cayenne to taste and ¼ cup of the dried apricots in a high-powered blender until smooth. Crumble the pressed tofu into a large mixing bowl and stir in the puree. Add the celery, scallions, red pepper, currants, cilantro, cucumber and the remaining ¼ cup apricots and mix well. Cover and refrigerate for at least an hour to let the flavors mingle.

Step 2

Serve on whole grain bread or stuffed into pita halves with the chopped romaine and cashews. May also be served on a bed of chopped romaine with the cashews sprinkled on top.

Step 3

Note: Wrap tofu in paper towels, place something heavy on top, and let sit for 30 minutes to remove excess moisture.

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