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Tropical Tofu Salad with Chutney Mayonnaise

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

  1. 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.

  2. 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.

  3. 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).

  4. 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).
TagsSaladBroccoli/BroccoliniVegetableTofuMangoStone FruitFruitPineappleCeleryWalnutNutLettuceLeafy GreensSproutSideMainDinnerLunchVegetarianVeganSteamCookbooks