curried tofu + broccoli salad

1 L broccoli florets, cut into bite-size pieces 4 cups
2 green apples*, unpeeled, sliced thinly
1/2 350 g pkg. extra-firm tofu
2 stalks celery, thinly sliced on the diagonal
125 mL Western Family raisins 1/2 cup
125 mL pecan halves, toasted 1/2 cup
175 mL Western Family light mayonnaise 3/4 cup
60 mL Western Family 1% plain yogurt 1/4 cup
30 mL curry paste 2 tbsp
leafy lettuce (for garnish)

* To prevent apples from browning, sprinkle them with a little lemon juice.

Blanch broccoli for 1 full minute in boiling water. Drain and immediately plunge into cold water to stop the cooking process. Drain well and place in a large bowl.

Rinse tofu and cut into 1 x 1/2" (2.5 x 1.25 cm) cubes. Add to broccoli along with celery, raisins and toasted pecans.

In a small bowl, combine mayonnaise and yogurt and stir together until evenly blended. Add curry paste to taste. Add to broccoli mixture and gently fold to evenly coat. Spoon into a serving bowl lined with leafy lettuce and serve immediately or cover and refrigerate for no more than two hours before serving or mixture may become slightly watery.

Makes 4-6 servings.

Nutritional Analysis:
Calories 393, Protein 16 ,g Fat 23 g, Carbohydrate 38 g, Fibre 5.3 g

Please note that our recipes are approved by our dietitians and follow an 80-20 approach to healthy eating. The majority of our recipes (at least 80%) are full of healthy ingredients but from time to time (20% or so) we include special treats.

|
|	For added flavour when using tofu, marinate it in teriyaki sauce, favourite dressing, or a combination of garlic, fresh ginger and sesame oil.	|
|