Creamy Curry Rice & Apple Salad

This recipe is healthy for people with chronic kidney disease stage 1-4 as well as those on dialysis (Stage 5) and those with kidney transplants.

10.5 oz. Silken Tofu, firm
1 tablespoon of canola oil
2 ½ teaspoons cider vinegar
2 teaspoons maple syrup
2 teaspoons curry powder
2 Gala apples, peeled, cored and diced
1/2 cup celery, chopped
2 tablespoons, minced onion
4 cups cooked rice, chilled
2 individual packets, Stevia

Make the dressing the day before, it needs time to blend the flavors together.  In a food processor, combine tofu, oil, vinegar, maple syrup and curry powder; process until smooth.  Put the mixture into an air tight container and refrigerate overnight.  The next day, add apples, celery, onion and rice and mix thoroughly.  Sprinkle with Stevia packets and stir before serving.  This could be refrigerated up to 24 hours before serving.

Calories 161, total fat 2.5 g, saturated fat 0.3 g, monounsaturated fat 1.2 g, polyunsaturated fat 0.8 g, cholesterol 0.0 mg, calcium 39 mg, sodium 40.7 mg, phosphorus 74.3 mg, potassium 131 mg, total carbohydrates 30 g, dietary fiber 1.8 g, sugar 6.4 g, protein 4.6 g

This recipe was submitted by CKD patient Chef Duane Sunwold.