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Take This Sweet-Nutty Tofu Salad on Your Next Beach Picnic

Mango and tofu chill out under a light peanut dressing in this refreshing bowl

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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.

 


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Mango Tofu Salad with Peanut Dressing

From Clean Eating

Servings
4
Duration
20 min

Ingredients

For the tofu salad

  • 1 teaspoon toasted sesame oil
  • 8 ounces extra-firm spouted tofu, pressed to remove liquid, then cubed
  • 1/2 cup raw slivered almonds
  • 2 cups carrots, chopped
  • 2 cups cucumbers, chopped
  • 1 large mango, chopped
  • 1/4 cup fresh cilantro, chopped

For dressing

  • 2 tablespoons all-natural peanut butter
  • 2 tablespoons unsweetened rice vinegar
  • 2 tablespoons coconut aminos
  • 1 teaspoon toasted sesame oilPrepare 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.

Preparation

  1. 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.
  2. Meanwhile, make dressing: Add all dressing ingredients to a jar and seal with a lid. Shake until smooth.
  3. In a small skillet on low, toast almonds for 2 to 3 minutes, stirring.
  4. 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.