Curried Tofu Salad with Walnuts

14 oz firm or extra firm tofu cut into 1 inch cubes
2/3 cup of low fat plain yogurt
2 tablespoons mayonnaise
6-8 ribs of celery sliced diagonally
2 carrots shredded
1 red or green bell pepper chopped
2 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons Spike seasoning salt
2-4 pickled jalapenos sliced
1 cup walnuts
4 teaspoons garlic infused olive oil
Optional: 1/4 cup green onions sliced

In a medium mixing bowl combine yogurt, mayonnaise, curry powder, turmeric, and Spike. Gently mix in tofu. In a large mixing bowl combine celery, carrots, bell pepper and jalapenos and mix well. Gently toss in the tofu mixture to the large bowl then chill for 30 minutes.
In a saute pan heat the oil on medium heat for a minute or two then add the walnuts. Lower heat to medium low and stir for 3-5 minutes being carful not to burn the walnuts. Sprinkle a bit of Spike or salt then set aside. When serving the salad top with walnuts, and green onions.
Note:
Can be served on a bed of lettuce. Suitable for a main dish, salad or appetizer.