Better Off

Curry Apple Tofu

The original plan was to post this for Simple and in Season, then life got in the way and that didn’t really happen.  So I missed the September round but I am trying to figure out something for October.  After being sick I haven’t been cooking as much, but that’s partially because Joe and I were fortunate enough to go to NYC this past weekend.  It was a late birthday get-together with his family, and everyone had a great time.  Nothing like sweet potato enchiladas and a mocha cheesecake to celebrate getting older! I was also gifted with a new hand mixer, so no more burning/smoking while cooking which is a plus.  This recipe doesn’t require a mixer or much of anything for that matter…but the longer it chills the better it will taste.

Ingredients: (serves 4-6)

  • 2 tsp low-sodium soy sauce
  • 2 tsp apple vinegar
  • 3 cloves garlic, minced
  • 16 oz firm tofu, pressed and dried
  • 1 tbsp vegetable oil
  • 1 celery stalk, diced
  • 1/2 red onion, diced
  • 2 large Cortland Apples, diced
  • 2 tbsp mayonnaise
  • 3 tbsp plain nonfat yogurt
  • 1 tbsp curry powder
  • pinch salt & pepper


  1. In a small bowl, mix together the soy sauce and vinegar and set aside

  2. Press and dry the tofu for 10minutes and then crumble the tofu into bite-sized pieces. Heat the oil in a skillet on medium-high heat. add the garlic and tofu and cook, stirring often, about 5 minutes, add the soy vinegar mixture to the tofu, stir to coat and cook for a minute. remove from the heat and set aside to cool.

  3. Place the celery, red onion, and apples in to a small bowl and set aside. 

  4. In a small bowl, mix together the mayonnaise, yogurt, curry powder, salt, and pepper. Stir into the vegetables apple mixture and then add the cooled tofu and mix well.

I prefer to serve this on bread as an open faced sandwich but it would also work well inside of a pita or as part of a more traditional sandwich.   Feel free to switch up the types of apples used, I tend to go towards the more sour types but a crisp sweet apple would also work.  If you have access to Pink Lady Apples go for those for my sake since my Farmer’s Market is apparently not carrying them this year…

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