Curried Tofu Salad

This recipe is meant to be a vegetarian version of curried chicken salad.  I found it on EatingWell.com, and I'm not sure how true I'll stay to the original recipe since I'm hoping to make it resemble the flavor of the curried tofu in my pot pie recipe, which I love.  I also have to take into account what Simran can chew, so walnuts and grapes and celery might have to be left out of her portion.  I plan to serve it with leftover salad greens and pita pockets.

Ingredients

• 3 tablespoons low-fat plain yogurt
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons prepared mango chutney
• 2 teaspoons hot curry powder, preferably Madras
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled (see Ingredient note)
• 2 stalks celery, diced
• 1 cup red grapes, sliced in half
• 1/2 cup sliced scallions
• 1/4 cup chopped walnuts

Directions

1. Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.  Cover and refrigerate for up to 2 days.