Next up: our lunch offering for the long weekend. We've had success with mock tuna salad in the past but were looking for a change. This tofu waldorf salad from Joni of just the food was just the ticket. The grapes stay fresh and juicy for days, and the tofu, pre-fried with garlic, filled the house with a warm, savoury aroma. Though I intended this mainly as a sandwich filling (insulating the bread from sogginess with some baby spinach leaves), I liked it even more without the bread - just plonked on a plate with a handful of the spinach leaves.
Tofu waldorf salad
500g extra firm tofu, chopped very finely
5 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated carrot
2 stalks celery, finely chopped
1/2 cup walnuts, roughly chopped
1 cup grapes, halved
1 cup mayonnaise (I used less)
salt and pepper, to taste
Start by chopping the tofu, as above. Heat the olive oil in a frypan and saute the tofu and garlic until they're golden (this will take about 10 minutes). Set them aside to cool. The frying/cooling stages are a good time to do the rest of the chopping and grating directed above.
Combine all of the ingredients in a large bowl, and chill before serving.
looks delicious - I saw my first Australian grapes of the season yesterday and am so looking forward to them coming into season properly and having a regular spot in the fruit bowl over summer! will keep this in mind for then!
ReplyDeleteThat looks amazing.
ReplyDeleteI like the way you think.
Lovely idea Cindy. I'm searching around for some different lunch ideas - I'm just a bit bored with our standard fare. This looks great.
ReplyDeleteAnd I haven't had grapes for ages, so even better.
Thanks, Johanna! I have never been much of a grape fiend, but was munching on some a couple of days ago and thinking that I should freeze them for snacks this summer. I can also recommend this grape and haloumi salad, and I'll have a grape cake coming soon!
ReplyDeleteThanks, Bunches. :-)
I hope this fits the bill, Kathryn. I think the ingredient measurements are quite flexible, but I'd suggest starting small with the mayonnaise and working up to a level that you like. :-)