Salad of Tofu, Celery, Granny Smith Apples and Golden Raisins

Submitted by: Kim Canteenwalla

East meets West in this vegetarian salad.



  • 3 package (10 ounces each) tofu
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons minced garlic
  • 3/4 cup fresh gingerroot, cut in matchstick-size pieces (julienne)
  • Zest from 3 kaffir limes
  • 1 bunch celery
  • 2 Granny Smith apples
  • 1/2 cup sun-dried tomatoes
  • 1 1/2 cups tempura flour
  • 3 egg whites
  • Ice cold water
  • 12 celery leaves
  • 1 cup peanut oil
  • 3 1/2 cups cilantro leaves
  • 1 cup California golden raisins
  • Salt; to taste


Cut tofu into bite-size cubes; set aside.


Blend olive oil, lemon juice and garlic. Add ginger, kaffir limes and season to taste.


Peel the celery sticks; cut in julienne 2 inches long. Peel apple; cut in julienne; sprinkle with lemon juice. Dice sun-dried tomatoes; set aside.

Tempura mix

Blend the flour with the egg whites and ice water till you reach a smooth consistency. Season to taste. Dip tofu and celery leaves in tempura batter. Fry in 350°F peanut oil till golden. Drain.

To Serve

Mix the julienne of celery, apple and raisins; add the dressing and mix well. Put on the center of the plate; top with 3 pieces tofu and 2 pieces celery fritters. Sprinkle with cilantro leaves and diced tomatoes.

Nutrition Facts Per Serving

Calories 840 (58% from fat); Total Fat 56g (sat 9g, mono 28g, poly 15g, trans 0g ); Cholesterol 0mg; Protein 17g; Carbohydrate 74g; (Dietary Fiber 7g; Sugars 25g; ); Iron 4mg; Sodium 190mg; Calcium 234mg; Potassium 973mg

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