• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Atlas

  • Home
  • Easy Vegan Recipes
    • Appetizers & Snacks
    • Beverages
    • Breakfast & Brunch
    • Casseroles & Skillets
    • Desserts & Sweets
    • Gluten-Free
    • Holiday Roundups
    • Jewish Vegan Recipes
    • Main Dishes
    • Pasta & Noodles
    • Pizza
    • Recipe Roundups
    • Salads & Sides
    • Sandwiches & Wraps
    • Sauces & Dressings
    • Soups & Stews
    • Stir-Fries
    • Tofu & Tempeh
    • Tortilla Dishes
    • Veganize This!
  • Good Food Guides
  • Tips & Trends
  • Travel & Dining
  • About
  • Nava’s Books
  • Contact

Baked Tofu and Broccoli Salad with Mango and Chutney Dressing

March 1, 2021 By Nava Atlas Leave a Comment

This sturdy cool-weather baked tofu and broccoli salad has a double dose of mango (both the fruit and in the chutney dressing), for a feast of flavor, color, and texture.

Broccoli and Baked Tofu salad

A fantastic use for baked tofu, this salad highlights how easy it is to use this product right out of the package. It adds texture and protein to this platter of greens and broccoli. Fresh or canned mango, plus mango chutney add a blast of flavor.

What is chutney? It’s an Indian condiment resembling jam or marmalade in a way, but it blends several ingredients, notably fresh and/or dried fruits, ginger, and spices. Sometimes it contains sweetener, vinegar, and/or chili. Made authentically, a small amount adds a blast of flavor served plain on the plate, or, in this case, to a dressing.

Look for chutney in the Asian foods section of supermarkets, Indian groceries, or online. Or, if you’re feeling more ambitious, try making your own mango chutney.

Baked Broccoli and Tofu salad with mango

To serve: This can easily be a main-dish salad paired with a creamy soup as a contrast. I like it with Carrot Ginger Soup. Photos by Hannah Kaminsky, BittersweetBlog.com.

A bit about baked tofu

Of all the varieties kinds of tofu, baked tofu is the newer kid on the block (though by no means a new product) when it comes to being stocked in conventional supermarkets. It’s one of the more tasty and versatile of tofu varieties, and the one that might most appeal to those who think they don’t like tofu.

If you can’t find baked tofu in your supermarket’s produce section, you’ll surely find it in natural foods stores. It comes ready-to-use in flavors including Thai, Italian, Teriyaki, and Caribbean, and Smoked. Soy Boy® White Wave®, and Nasoya® are brands that offer baked tofu varieties, among others.

Broccoli & Baked Tofu salad with mango

Yield: 4 to 6

Baked Tofu and Broccoli Salad with Mango and Chutney Dressing

Broccoli and Baked Tofu salad

This sturdy cool-weather salad featuring tofu, broccoli, and mango is a feast of flavor, color, and texture. 

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Ingredients

Chutney dressing:

  • 1/3 cup vegan mayonnaise or unsweetened vegan yogurt
  • 1/3 cup mango chutney
  • 2 tablespoons lime juice (1/2 fresh lime, or bottled)

Salad

  • 1 medium broccoli crown, cut into small florets
  • 8-ounce package baked tofu, diced or cut into strips
  • 1 medium ripe mango, pitted, peeled, and diced (or a 15-ounce can diced mango, drained)
  • 2 large celery stalks, sliced diagonally
  • 1/4 cup dark or golden raisins
  • Mixed baby greens, as needed
  • 1/4 cup chopped walnuts or sliced almonds, optional

Instructions

  1. Combine the mayonnaise (or vegan yogurt), chutney, and lime juice in a small bowl and whisk until blended. Set aside.
  2. 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. Drain well.
  3. Combine the broccoli, tofu, mango, celery, and raisins in a mixing bowl and stir together. You can pour in the dressing and stir together, or keep it in its own bowl and pass around.
  4. In either case, line a serving platter with the mixed greens. Mound the tofu-broccoli mixture over them, then sprinkle with the optional nuts. Serve at once.

Notes

Variation: Replace the mango with 1 1/2 cups fresh or drained canned pineapple chunks.

© Nava Atlas
Cuisine: Plant-based / Category: Salads & Sides

If you like broccoli in your salad, you might also enjoy …

Pasta Salad With Cherry Tomatoes, Broccoli, & Black olives

Simple Pasta Salad with Broccoli & Cherry Tomatoes

See lots more veggie-packed vegan salads & sides.

Filed Under: Easy Vegan Recipes, Salads & Sides

About Nava Atlas

Nava Atlas is the author of many vegetarian and vegan cookbooks, including 5-Ingredient Vegan, Plant Power, Wild About Greens, Vegan Holiday Kitchen, and many more. A longtime dedicated vegan, find out more about her on this site's About page.

Previous Post: « 20+ Vegan “Chicken”-Style Recipes: Classics Made Plant-Based
Next Post: Greek Vegetable Stew with Tofu “Feta” »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Generic selectors
Exact matches only
Search in title
Search in content
Filter by Categories
Appetizers & Snacks
Beverages
Breads and savory baked goods
Breakfast & Brunch
Casseroles & Skillets
Desserts & Sweets
Easy Vegan Recipes
Gluten-Free
Good Food Guides
Jewish Vegan Recipes
Main Dishes
Nava's Books
Pasta & Noodles
Pizza
Recipe Roundups
Salads & Sides
Sandwiches & Wraps
Sauces & Dressings
Soups & Stews
Stir-Fries
Tips & Trends
Tofu & Tempeh
Tortilla Dishes
Travel & Dining
Vegan Holiday Roundups
Veganize This!

More results...

  • facebook
  • pinterest
  • instagram
  • twitter
  • rss
  • youtube

Vegan Recipes & Tips Delivered to you weekly!

Recent Posts

Vegan Fish Tacos with Avocado-Cilantro Cream copy

Vegan Fish Tacos with Avocado-Cilantro Cream

vegan shrimp and grits recipe

Vegan Shrimp and Grits (with a Plant-Based Bacon Option)

Vegan Pad See Eew with plant protein

Vegan Pad See Ew with Plant-Based Protein

Bunch Leeks

A Guide to Leeks (including baby leeks, ramps, and Chinese leeks)

home fermenting and preserving

An Introduction to Home Fermenting, Dehydrating, & Preserving

Homemade Vegan Quinoa Burger

Easy Homemade Vegan Burgers: A Simple Recipe Template

Copyright © 2021 The Vegan Atlas · Privacy Policy · WordPress · Log in