Fruity flavors mingle with broccoli, greens, and sprouts, in this luscious tofu salad. It’s delicious with mango, but since it’s not always available, pineapple is a good alternative. 

Serves: 4 to 6

• 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 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.

• Here are lots more easy tofu recipes. ^[1]
• Explore more of VegKitchen’s super savory salads. ^[2]