Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

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

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

All Access
Fall Sale
$1.52 / week*

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on 17 Outside network publications: Clean Eating, Yoga Journal, Outside & more
  • More than 100 diet-specific meal plans
  • Extended member-only yoga pose library with how-to instruction
  • Today’s Plan training platform with customized training plans
  • Premium access to Outside TV and 1,000+ hours of exclusive shows
  • Annual subscription to Outside magazine
Join Outside+
Vegetarian Times

Print + Digital
Special Price
$0.50 / week *

  • Annual subscription to a magazine of your choice from the Outside network
  • Access to all member-exclusive content on VegetarianTimes.com
  • Ad-free access to VegetarianTimes.com
Join Vegetarian Times

*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

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.