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
Unlock this article and more benefits with 40% off.
Already have an Outside Account? Sign in
40% Off Outside+.
$4.99/month $2.99/month*
Get the one subscription to fuel all your adventures.
- Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
- Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
- Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
- Learn from the pros with expert-led online courses.
*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details
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.
More Related Recipes to Try Next:
Spicy Spinach with Sunflower Seeds
Linguine with Sunflower Pesto
Saffron Peach Jam
Mango Tofu Salad with Peanut Dressing
From Clean Eating
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
- 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.