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Salads

Mango Tofu Salad with Peanut Dressing

This four-ingredient dressing adds a nutty, sesame flavor to this colorful salad. If you prefer, you can easily substitute the peanut butter with almond or cashew butter.

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Servings
4
Duration
20 min

Ingredients

Tofu/salad

  • 1 tsp toasted sesame oil
  • 8 oz extra-firm sprouted organic tofu, pressed with paper towel to remove liquid then cubed
  • 1⁄2 cup raw slivered almonds
  • 2 cups chopped carrots
  • 2 cups chopped cucumbers
  • 1 large mango, chopped
  • 1⁄4 cup chopped fresh cilantro

Dressing

  • 2 tbsp all-natural peanut butter
  • 2 tbsp unsweetened rice vinegar
  • 2 tbsp coconut aminos
  • 1 tsp toasted sesame oil

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: If following our Meal Plan, refrigerate salad and dressing separately. Assemble when called for.

Nutrition Information

  • Serving Size 1⁄4 of recipe
  • Calories 323
  • Carbohydrate Content 31 g
  • Cholesterol Content 0 mg
  • Fat Content 17 g
  • Fiber Content 7 g
  • Protein Content 14 g
  • Saturated Fat Content 2 g
  • Sodium Content 235 mg
  • Sugar Content 21 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 6 g