Best Tropical Tofu Salad With Chutney Mayonnaise Recipes

Tropical Salad With Chutney Mayonnaise image

Provided by Dreamer in Ontario

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 large broccoli, crown cut into small florets
1 (8 ounce) package baked tofu or 8 ounces cooked chicken, diced
2 medium mangoes, peeled and diced or 1 (20 ounce) can diced pineapple, well drained
2 large celery ribs, sliced diagonally
1/3 cup chopped walnuts (optional)
1/3 cup mayonnaise (may use vegan mayo)
1/3 cup mango chutney (or other fruit chutney)
mixed baby greens, as needed
mixed sprouts, as needed

Steps:

Steam broccoli until bright green and just tender crisp (about 3 minutes); transfer into colander and rinse with cold watCoer until broccoli no longer steaming.
In a large bowl, combine drained broccoli with tofu (or chicken), mango, celery and walnuts.
Combine the mayonnaise and chutney and stir until smooth; Pour over salad and toss gently.
Divide greens onto individual plates, mound small amount of salad on each, top with sprouts.

Nutrition Facts : Calories 233.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 5.1, Sodium 216.5, Carbohydrate 40.9, Fiber 7.2, Sugar 27.4, Protein 6.1

Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney image

Provided by Ming Tsai

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 cup mung bean noodles, 1 small package, soaked in hot water until soft, drained
8 each black mushrooms, rehydrated, de-stemmed and julienned
1 small bamboo shoot, julienned, fresh or in water (If canned, buy whole and soak in water overnight, then rinse well)
2 ounces black moss (hair vegetable), in and out of hot water and rinsed
1 teaspoon sesame oil
1 tablespoon cilantro, chopped
1 jalapeno, de-stemmed, minced
4 sheets tofu skin, cut in half lengthwise, each piece about 4 by 10 inches
1 cup lightly brewed jasmine tea
Soy-Sambal Chutney, recipe follows
1 small red onion, minced
1 teaspoon ginger, minced
1 tablespoon sambal
1 tablespoon naturally brewed soy sauce
1 tablespoon rice vinegar

Steps:

In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft.
Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney.
In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.

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