Nava Atlas's Tropical Tofu Salad
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in Atlas, Nava, Vegetarian, Recipe, Tofu, Mango, Chutney, Salad, The Vegan Express
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Nava Atlas is the author and illustrator of many books on vegetarian cooking, most recently The Vegan Express, The Vegetarian Family Cookbook and The Vegetarian 5-Ingredient Gourmet. Her earlier books, Vegetariana, Vegetarian Celebrations, and Vegetarian Soups for All Seasons are considered classics. Nava has also written scores of articles on healthy cooking with natural foods, which have appeared in Vegetarian Times, Veggie Life, Cooking Light, and numerous other publications. In addition to cookbooks, Nava has also written and illustrated Everyday Traditions: Simple Family Rituals for Connection and Comfort, and Expect the Unexpected When You’re Expecting! (A parody of the pregnancy "bible.") 4 to 6 servings
I love this salad with mango, but since it’s not always available, pineapple is a good alternative.
- 1 large broccoli crown, cut into small florets
- Two 8-ounce packages baked tofu, diced or cut into strips
- 2 medium mangos, peeled and diced, or one 20-ounce can diced pineapple, well drained
- 2 large celery stalks, sliced diagonally (see note)
- 1/3 cup chopped walnuts, optional
- 1/3 cup vegan mayonnaise
- 1/3 cup mango chutney, or other fruit chutney
- Mixed baby greens, as needed
- Green sprouts (sweet pea shoots, broccoli sprouts, or other), as needed
Steam the broccoli florets in a large saucepan until bright green and just tender-crisp. Transfer to a colander and rinse with cool water until the broccoli stops steaming.
Combine the broccoli with the tofu, mango, celery, and optional walnuts. Stir together.
Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended. Pour into the salad and toss gently.
To serve, mound a small amount of the salad on some baby greens on individual plates and top with some sprouts.
Note: This is not in the book, but since I have some bok choy in the fridge — a great spring veggie — I’m going to substitute it for the celery. I may also substitute pecans for the walnuts since someone brought me a big bag of them as a gift.
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