Tropical Tofu Salad With Chutney Mayonnaise Recipes

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TROPICAL TOFU SALAD WITH CHUTNEY MAYONNAISE



Tropical Tofu Salad with Chutney Mayonnaise image

I love this salad with mango, but since it's not always available, pineapple is a good alternative. If you have more time, use fresh pineapple in season. Cutting it up is really not that time consuming, and the fresh fruit tastes amazing.

Yield 4 to 6 servings

Number Of Ingredients 9

1 large broccoli crown, cut into small florets
Two 8-ounce packages baked tofu, diced or cut into strips
2 medium mangos, peeled and diced, or one 20-ounce can diced pineapple, well drained
2 large celery stalks, sliced diagonally
1/3 cup chopped walnuts, optional
1/3 cup vegan mayonnaise
1/3 cup mango chutney or other fruit chutney
Mixed baby greens, as needed
Green sprouts (sweet pea shoots, broccoli or other sprouts), as needed

Steps:

  • Steam the broccoli in a large saucepan until bright green and just tender-crisp, about 3 minutes. Transfer to a colander and rinse with cool water until the broccoli stops steaming.
  • In a mixing bowl, combine the broccoli with the tofu, mango, celery, and optional walnuts. Stir together.
  • Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended. Pour into the salad and toss gently.
  • To serve, divide the greens among individual plates, mound a small amount of the salad on each, and top with some sprouts.
  • This is delicious served with Coconut-Curry Bean Thread Noodles (page 115) for a meal that's not just about salad.
  • Pair with one of the simple Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
  • Calories: 430
  • Total Fat: 21g
  • Protein: 26g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Sodium: 800mg

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