Wednesday, July 27, 2016
Thai Mango & Tofu Salad
Happy Hump Day! We've got at least a week more of this absurdly hot, humid weather. Definitely a good time for eating salad. This recipe is one you have to try.
If you think salad is boring, this one will change your mind. It is so flavourful and delicious, your taste buds will dance.
Since I am not vegan, I used fish sauce in the dressing to provide that unique, umami flavour, but if you are vegan, substitute Asian plum vinegar for the fish sauce and it will still me awesome.
Thai Mango and Tofu Salad
Organic mixed greens (as much as you want), and/or rainbow slaw
1 cucumber, sliced
1 red bell pepper, seeded and sliced (I had none so I used grape tomatoes)
1 cup fresh or frozen and thawed mango chunks
A few handfuls fresh cilantro, chopped
1 350g block extra firm tofu, cubed
2-3 tbsp. peanut butter
1/4 cup fish sauce or plum vinegar
1/2 cup rice vinegar (unseasoned)
Crushed chili flakes, to taste (optional)
Toss salad ingredients together in large serving bowl. Whisk together dressing ingredients and pour desired amount over salad, tossing well. Keep in mind dressing is very highly flavoured, a little goes a long way! Leftover dressing will keep in the fridge for up to 2 weeks.
I have shared this recipe with Urban Naturale's Plant-Based Pot Luck Party and Vegetarian Mamma's Gluten-Free Friday.