Posted In Lunch / Dinner, Recipe

Tofu, cashew and mango salad

18th March 2016

The recipe here is for a warm tofu dish that is super yummy! Soy products are a great source of plant-based protein. N.B. Use organic soy products because most commercial soy beans are genetically engineered.

The recipe here is for a warm tofu dish that is super yummy! Soy products are a great source of plant-based protein. N.B. Use organic soy products because most commercial soy beans are genetically engineered.

Ingredients:

  • 200g firm tofu, cubed
  • 15g fresh ginger, grated
  • 2 cloves garlic, grated
  • 2 tbs tamari (gluten free soy sauce)
  • 1 tbs apple cider vinegar
  • 2 tbs sesame oil
  • 1 bunch spring onions, sliced diagonally
  • 50g cashew nuts
  • 1 small or ½ large mango, cubed
  • 150g fresh spinach (approx. ½ to one bag)
  • 2 tbs water
  • Juice of ¼ lemon or lime
  • 1 tbs sesame seeds, to serve

Method:

Mix together the ginger, lime,  garlic, tamari and vinegar in a small bowl. Add the tofu to the bowl and set aside to marinate for 15 minutes. Lift the tofu from the bowl and and reserve the marinade. Heat 1 tablespoon of oil in a pan and lightly fry the tofu for around 3 minutes. Remove from pan and set to one side.  Add the spring onions and cashews to the pan and fry until the onions start to soften.

Pile the spinach onto a serving dish and dress with 1 tablespoon of sesame oil. Scatter the mango, tofu, spring onions and cashews over the spinach. Heat the marinade in a pan with the water. Pour the mixture over the salad and scatter with sesame seeds. Serve immediately before the spinach wilts. Enjoy!

Photo credits: bowl is part of the Halo range by Denby

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