TROPICAL TOFU SALAD WITH CHUTNEY MAYONNAISE

Tropical Tofu Salad with Chutney Mayonnaise image

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