Curried Tofu Salad with Pecans and Golden Raisins

Curried Tofu Salad with Pecans and Golden Raisins

Serves 4

Ingredients:
1 small head romaine or red leaf lettuce
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon curry powder
Salt and pepper
1 brick extra-firm tofu (12 to 14 ounces)
2 large apples
3 celery stalks
1 small red onion
1 bunch fresh cilantro
1/2 cup pecans
1/2 cup golden raisins

Directions:
1. Trim the lettuce, tear the leaves off whole, and arrange them overlapping on a platter.
2. Stir the mayonnaise, yogurt, curry powder, and salt and pepper in a large bowl until smooth.
3. Drain the tofu well and crumble it into the bowl.
4. Core and chop the apples; chop the celery, including any leaves; chop the onion; chop 1/2 cup cilantro and the pecans. Add them all to the bowl.
5. Add the raisins and stir to combine. Taste, adjust the seasoning, spoon over the lettuce, and serve.

Variations:
Chipotle Tofu Salad with Pepitas and Raisins: Use 1 tablespoon chopped chipotle in adobo for the curry powder, 1 small jícama, chopped, for the apples, and pumpkin seeds for the pecans.
Curried Crab Salad with Coconut and Cherry Tomatoes: Use 1 pound lump crabmeat for the tofu, 3 cups halved cherry tomatoes for the apples, 1/4 cup shredded unsweetened coconut for the pecans, and 1/2 cup halved grapes for the raisins.
Curried Chicken Salad: Simmer 1 1/2 pounds boneless, skinless chicken breasts in water to cover until just cooked through, 10 to 15 minutes. Chop or shred and use instead of the tofu.