VeggieTalk

The minute spring arrives, I’m completely in the mood for main dish salads. Here’s one I’m making tonight. The delicious twist is the addition of a prepared chutney, which you can find in the international aisle of well-stocked supermarkets as well as natural foods stores. It’s simple to prepare and is chock full of protein, veggies, and even fruits. To complete the meal all you need is a simple pasta or grain dish; to make it even simpler, serve with a fresh bread or pita with hummus. This recipe is from Vegan Express.

Tropical Tofu Salad with Chutney Mayonnaise

4 to 6 servings

I love this salad with mango, but since it’s not always available, pineapple is a good alternative.

• 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 (see note)
• 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.

Note: This is not in the book, but since I have some bok choy in the fridge — a great spring veggie — I’m going to substitute it for the celery. I may also substitute pecans for the walnuts since someone brought me a big bag of them as a gift.