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.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

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.

　　

Step 2

In a mixing bowl, combine the broccoli with the tofu, mango, celery, and optional walnuts. Stir together.

　　

Step 3

Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended. Pour into the salad and toss gently.

　　

Step 4

To serve, divide the greens among individual plates, mound a small amount of the salad on each, and top with some sprouts.

　　

menu suggestions

Step 5

This is delicious served with Coconut-Curry Bean Thread Noodles (page 115) for a meal that’s not just about salad.

　　

Step 6

Pair with one of the simple Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).

　　

nutrition information

Step 7

Calories: 430

　　

Step 8

Total Fat: 21g

　　

Step 9

Protein: 26g

　　

Step 10

Carbohydrates: 40g

　　

Step 11

Fiber: 5g

　　

Step 12

Sodium: 800mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).