Tropical Tofu Salad with Chutney Mayonnaise

• 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

1. Steam the broccoli in a large saucepan until bright green and just tender-crisp, about 3 minutes.
2. Transfer to a colander and rinse with cool water until the broccoli stops steaming.
3. In a mixing bowl, combine the broccoli with the tofu, mango, celery, and optional walnuts.
4. Stir together.
5. Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended.
6. Pour into the salad and toss gently.
7. To serve, divide the greens among individual plates, mound a small amount of the salad on each, and top with some sprouts.
8. This is delicious served with Coconut-Curry Bean Thread Noodles (page 115) for a meal thats not just about salad.
9. Pair with one of the simple Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
10. Calories: 430
11. Total Fat: 21g
12. Protein: 26g
13. Carbohydrates: 40g
14. Fiber: 5g
15. Sodium: 800mg

broccoli crown, mangos, celery stalks, walnuts, vegan mayonnaise, mango, baby greens, green sprouts

Taken from www.epicurious.com/recipes/food/views/tropical-tofu-salad-with-chutney-mayonnaise-390504 (may not work)