Tropical Tofu Salad with Chutney Mayonnaise

Name: Tropical Tofu Salad with Chutney Mayonnaise
Yield: 4 to 6 servings
Ingredients: 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

January 24, 2012

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.

Recipe information

Yield
4 to 6 servings

Ingredients

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

Preparation

Step 1
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.
Step 2
In a mixing bowl, combine the broccoli with the tofu, mango, celery, and optional walnuts. Stir together.
Step 3
Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended. Pour into the salad and toss gently.
Step 4
To serve, divide the greens among individual plates, mound a small amount of the salad on each, and top with some sprouts.
menu suggestions
Step 5
This is delicious served with Coconut-Curry Bean Thread Noodles (page 115) for a meal that’s not just about salad.
Step 6
Pair with one of the simple Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
nutrition information
Step 7
Calories: 430
Step 8
Total Fat: 21g
Step 9
Protein: 26g
Step 10
Carbohydrates: 40g
Step 11
Fiber: 5g
Step 12
Sodium: 800mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsSalad Broccoli/Broccolini Vegetable Tofu Mango Stone Fruit Fruit Pineapple Celery Walnut Nut Lettuce Leafy Greens Sprout Side Main Dinner Lunch Vegetarian Vegan Steam Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

menu suggestions

Step 5

Step 6

nutrition information

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes