NUTRITION INFO
PER SERVE 1370kJ,
protein 17g, total
fat 13g (sat. fat 2g),
carbs 30g, fibre 12g,
sodium 259mg- Carb exchanges 2
- GI estimate low
- Gluten-free option
CURRIED TOFU SALAD
PREP TIME: 15 MINS
COOK TIME: 5 MINS
SERVES 2 (AS A LIGHT MEAL)
150g firm tofu, patted dry
with paper towel, cubed
2 tsp olive oil
150g silken tofu
2 tsp curry powder or
gluten-free curry powder
1 small bunch coriander,
stalks finely chopped, leaves
roughly chopped
Zest and juice of 1 lime
Freshly ground black pepper
30g raisins
2 Tbsp mango chutney or
gluten-free mango chutney
1 carrot, coarsely grated
½ red onion, very thinly sliced
1 baby cos, leaves separated1 Toss firm tofu and olive oil in
a bowl. Heat a medium non-stick
frying pan over medium heat.
Add tofu and cook, tossing often,for 2-3 minutes or until golden
brown. Transfer to a plate lined
with paper towelling.
2 Put silken tofu, curry powder,
coriander stalks, lime zest and
juice, and pepper into a small
food processor or blender.
Blend until completely smooth.
3 Pour dressing into a bowl.
Add raisins, mango chutney,
carrot and onion. Mix to combine.
Divide lettuce between 2 plates.
Fold tofu and coriander leaves
through dressing and pile on
top of lettuce. Serve. ➤GFOdiabetic living NOVEMBER/DECEMBER 2019 43light meals