Baked Tofu Salad with Broccoli and Pineapple

This lovely salad is so easy to make

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




  • 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
  • Cholesterol Content 0 mg
  • 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