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 notes

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