Sometimes you just want to eat something that has all the cool, light, refreshing qualities of a salad – but isn’t exactly a salad salad, you know? That’s where this tofu salad with mango, cucumber, and a simple peanut dressing comes in. While there are no leafy greens involved, it’s still a cool, easy thing to eat on a summer day. We envision bringing a container of this tofu salad out while lounging on a beach blanket, enjoying the sweet-nutty-savory flavors as the waves roll in.
Mango Tofu Salad with Peanut Dressing
From Clean Eating
- Prepare tofu: In a large nonstick skillet on medium-high, heat oil. Add tofu; cook 8 to 10 minutes, turning on each of four sides, until golden. Transfer to a plate; set aside.
- Meanwhile, make dressing: Add all dressing ingredients to a jar and seal with a lid. Shake until smooth.
- In a small skillet on low, toast almonds for 2 to 3 minutes, stirring.
- To a large bowl, add carrots, cucumber, mango, cilantro, tofu and almonds. Add dressing; toss to coat.
Note: Salad and dressing can be prepared in advance and stored separately in the refrigerator.