Mango Curry Tofu Salad

Ingredients

• 1 small package (175g) firm tofu
• 1/2 a large ripe mango, chopped into small pieces (about ½ cup)
• 2 tbsp unsweetened flaked coconut
• 2 tbsp chopped roasted cashews
• 2 tbsp sultana raisins
• 2 tbsp chopped fresh cilantro
• 1/4 cup plain low-fat yogurt (use vegan yogurt if desired)
• 2 tbsp mango chutney
• 1 tsp curry powder
• Dash of salt and pepper

Directions

1. Slice the tofu in half and press between layers of paper towel under a heavy book for about 15 minutes to remove some of the water. Crumble the tofu using your hands or a fork into a bowl. Add the mango to the bowl.
2. Heat a small skillet over medium-low heat. Add the coconut flakes and toast just until they start to turn light brown. Immediately remove from pan and add to the tofu mixture. Add the cashews, raisins, and cilantro to the bowl as well and toss to mix everything.
3. In a separate small bowl, stir together the yogurt, mango chutney, curry powder, salt and pepper. Pour this mixture over the tofu salad and stir well to mix.
4. Chill in the fridge until ready to serve. Eat on its own, with naan bread, crackers, or stuffed into pitas.