Tropical Tofu Salad With Chutney Mayonnaise Recipes

TROPICAL SALAD WITH CHUTNEY MAYONNAISE

Tropical Salad With Chutney Mayonnaise image

I've made this recipe using mango and tofu and absolutely loved it! I seasoned and baked the tofu myself rather than looking for packages of baked tofu but the prepackaged tofu would certainly save time. This salad would also be good using cooked chicken in place of the tofu. From Vegan Express by Nava Atlas.

Provided by Dreamer in Ontario

Categories One Dish Meal

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 large broccoli, crown cut into small florets
1 (8 ounce) package baked tofu or 8 ounces cooked chicken, diced
2 medium mangoes, peeled and diced or 1 (20 ounce) can diced pineapple, well drained
2 large celery ribs, sliced diagonally
1/3 cup chopped walnuts (optional)
1/3 cup mayonnaise (may use vegan mayo)
1/3 cup mango chutney (or other fruit chutney)
mixed baby greens, as needed
mixed sprouts, as needed

Steps:

Steam broccoli until bright green and just tender crisp (about 3 minutes); transfer into colander and rinse with cold watCoer until broccoli no longer steaming.
In a large bowl, combine drained broccoli with tofu (or chicken), mango, celery and walnuts.
Combine the mayonnaise and chutney and stir until smooth; Pour over salad and toss gently.
Divide greens onto individual plates, mound small amount of salad on each, top with sprouts.

Nutrition Facts : Calories 233.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 5.1, Sodium 216.5, Carbohydrate 40.9, Fiber 7.2, Sugar 27.4, Protein 6.1

CREAMY TOFU SALAD

Creamy Tofu Salad image

Categories Salad Sandwich Vegetarian Kid-Friendly Quick & Easy Lunch Mayonnaise Tofu Celery Summer Healthy Chive Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 (14-oz) package firm tofu, rinsed and drained
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon turmeric
1/2 teaspoon dry mustard
2 celery ribs, finely chopped
1/4 cup chopped fresh chives
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Accompaniments: sandwich bread; lettuce leaves; sliced tomato

Steps:

Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).
While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.

CURRIED CHUTNEY CHICKEN SALAD

Curried Chutney Chicken Salad image

Make and share this Curried Chutney Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

5 cups cubed cooked chicken
1 cup green seedless grape, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes
salad greens
1/2 cup chopped pecans, toasted
1/2 cup thinly sliced green onion
1/3 cup mango chutney (Major Grey)
1 teaspoon curry powder
1 cup mayonnaise
1 tablespoon grated lime zest
1/4 cup fresh lime juice
1/2 teaspoon salt

Steps:

Add chicken, grapes, and pineapple in a large bowl; set aside.
To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
Pour dressing over chicken mixture; toss gently to coat.
Refrigerate salad for 3 hours.
Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.

Nutrition Facts : Calories 453.9, Fat 27.5, SaturatedFat 4.6, Cholesterol 97.7, Sodium 562.4, Carbohydrate 22.1, Fiber 2, Sugar 11, Protein 31

TROPICAL TOFU SALAD WITH CHUTNEY MAYONNAISE

Tropical Tofu Salad with Chutney Mayonnaise image

I love this salad with mango, but since it's not always available, pineapple is a good alternative. If you have more time, use fresh pineapple in season. Cutting it up is really not that time consuming, and the fresh fruit tastes amazing.

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

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
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 or other sprouts), as needed

Steps:

Steam the broccoli in a large saucepan until bright green and just tender-crisp, about 3 minutes. Transfer to a colander and rinse with cool water until the broccoli stops steaming.
In a mixing bowl, 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, divide the greens among individual plates, mound a small amount of the salad on each, and top with some sprouts.
This is delicious served with Coconut-Curry Bean Thread Noodles (page 115) for a meal that's not just about salad.
Pair with one of the simple Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
Calories: 430
Total Fat: 21g
Protein: 26g
Carbohydrates: 40g
Fiber: 5g
Sodium: 800mg

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