Clean Eating

Mango Tofu Salad

- with Peanut Dressing

SERVES 4. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 20 MINUTES.

This four-ingredient dressing adds a nutty, sesame flavor to this colorful salad. If you prefer, you can easily substitute the peanut butter with almond or cashew butter.

TOFU/SALAD

1 tsp toasted sesame oil

8 oz extra-firm sprouted organic tofu, pressed with paper towel to remove liquid then cubed ½ cup raw slivered almonds 2 cups chopped carrots 2 cups chopped cucumbers 1 large mango, chopped ¼ cup chopped fresh cilantro

DRESSING

2 tbsp all-natural peanut butter

2 tbsp unsweetene­d rice vinegar

2 tbsp coconut aminos

1 tsp toasted sesame oil

1. Prepare tofu: In a large nonstick skillet on medium-high, heat oil. Add tofu; cook 8 to 10 minutes, turning on each of four sides, until golden. Transfer to a plate; set aside.

2. Meanwhile, make dressing: Add all dressing ingredient­s to a jar and seal with a lid. Shake until smooth.

3. In a small skillet on low, toast almonds for 2 to 3 minutes, stirring.

4. To a large bowl, add carrots, cucumber, mango, cilantro, tofu and almonds. Add dressing; toss to coat.

NOTE:

If following our Meal Plan, refrigerat­e salad and dressing separately. Assemble when called for.

PER SERVING (1/4 of recipe): Calories: 323, Total Fat: 17 g, Sat. Fat: 2 g, Monounsatu­rated Fat: 8 g, Polyunsatu­rated Fat: 6 g, Carbs: 31 g, Fiber: 7 g, Sugars: 21 g, Protein: 14 g, Sodium: 235 mg, Cholestero­l: 0 mg

 ??  ??

Newspapers in English

Newspapers from United States