I developed this recipe after chatting with a friend about the chicken salad she salivates over at a nearby cafe. She didn't divulge many ingredients--just that it had curry powder in it and was "light." For some reason that put my brain into gear and I started contemplating a vegetarian version of said recipe.
Here's what I came up with after a few trials and errors. Balancing the chutney seems to be the most important step--add too much and it overwhelms the final product, but add too little and there's not enough punch.
Anyway, I like to put a few, nice-sized dollops of the tofu mixture into a whole wheat tortilla and eat it that way. I'm sure it would be good in pitas or on a bed of lettuce or plain as well.
Curry Tofu Wraps
1 block extra firm tofu, drained and cubed
A nice handful of shredded carrot
A nice handful of salted cashews
A small handful of dried cranberries
2-3 green onions, thinly sliced
½ cup sour cream (for vegans: Tofutti Sour Supreme is a perfect substitute)
2 tablespoons prepared mango chutney (use apricot jam if you can't find chutney)
2 teaspoons curry powder
Salt and pepper to taste
Combine the tofu, carrot, nuts, cranberries and green onion in a medium-sized bowl. In a separate bowl, combine the sour cream, chutney, curry powder, salt and pepper. Stir until combined. Pour wet mixture into the bowl containing the tofu mixture. Fold ingredients together with a rubber spatula until the tofu et al is nicely coated with the sauce. Check seasoning and add more salt and pepper if needed. Refrigerate until needed.
Note: This is best the day you make it, as the nuts and berries soften and the tofu seems to sweat a bit. I often just make a half-batch for each day I want to use it - and just keep the second half of the tofu block in the fridge until I want to make it again.