Baked Tofu Salad with Broccoli and Pineapple

Baked Tofu Salad with Broccoli and Pineapple

Baked Tofu Salad with Broccoli and Pineapple

This lovely winter salad highlights how easy it is to use chewy baked tofu right out of the package.

  • 6Servings



  • 1/3 cup mango chutney
  • 1/3 cup vegan mayonnaise or unsweetened coconut yogurt
  • 2 Tbs. lime juice


  • 1 medium head broccoli, cut into small florets
  • 1 8-oz. pkg. baked tofu (any flavor), cut into short, thin sticks
  • 11/2 cups fresh or drained canned pineapple chunks
  • 2 large celery stalks, sliced diagonally
  • 1/4 cup sliced almonds or chopped walnuts, optional
  • 1/4 cup golden raisins


To make Dressing: Whisk together all ingredients in small bowl. Set aside.

To make Salad: Steam broccoli florets 4 to 5 minutes, or until bright green and tender-crisp. Transfer to colander, rinse with cool water, and drain well.

Toss broccoli with remaining Salad ingredients. Add Dressing, and toss to coat.

Nutrition Information

  • Calories: 266
  • Carbohydrate Content: 28 g
  • Fat Content: 12 g
  • Fiber Content: 4 g
  • Protein Content: 11 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 419 mg
  • Sugar Content: 19 g