Baked Tofu Salad with Broccoli and Pineapple

• 13 cup mango chutney
• 13 cup vegan mayonnaise or unsweetened coconut yogurt
• 2 Tbs. lime juice
• 1 medium head broccoli, cut into small florets
• 1 8-oz. pkg. baked tofu (any flavor), cut into short, thin sticks
• 1 1/2 cups fresh or drained canned pineapple chunks
• 2 large celery stalks, sliced diagonally
• 1/4 cup sliced almonds or chopped walnuts, optional
• 1/4 cup golden raisins

1. To make Dressing: Whisk together all ingredients in small bowl.
2. Set aside.
3. To make Salad: Steam broccoli florets 4 to 5 minutes, or until bright green and tender-crisp.
4. Transfer to colander, rinse with cool water, and drain well.
5. Toss broccoli with remaining Salad ingredients.
6. Add Dressing, and toss to coat.

mango, mayonnaise, lime juice, head broccoli, pineapple, celery stalks, almonds, golden raisins

Taken from www.vegetariantimes.com/recipe/baked-tofu-salad-with-broccoli-and-pineapple/ (may not work)