Crunchy Thai Vegetable Salad with Mango & Coriander Tofu

Crunchy Thai Vegetable Salad

with Mango & Coriander Tofu

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dinner

You may hear people from other countries calling cilantro “coriander”, ever wonder why? Cilantro (sih-LAHN-troh) is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire plant. You may notice a slight, herbal cilantro feel to the ground coriander in this recipe now, and we hope you love it.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
480
FAT
19g
CARBOHYDRATES
49g
PROTEIN
29g

MAIN INGREDIENTS

  1. 15.5 oz Nasoya® organic extra firm tofu
  2. 2 tsp ground coriander
  3. 1 mango
  4. 1 cucumber
  5. 1 carrot
  6. 1 red gem lettuce
  7. ¼ cup peanut sauce
  8. 1 lime
  9. 1 tbsp chile garlic sauce
  10. 1 tbsp vegetable oil*
  11. 1 tsp olive oil*
  12. Salt and pepper
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: Soy, Tree Nuts, Peanuts
Nutrition

TOOLS

  • Baking sheet

INSTRUCTIONS

1
Roast the tofu
Preheat the oven to 400°F. Drain the tofu and wrap in paper towels. Line a baking sheet with foil or parchment paper. Hand tear the tofu into bite-sized pieces and add to a baking sheet. Toss with 1 tbsp vegetable oil, ground coriander, and a pinch of salt and pepper. Roast until crispy in places, about 25 to 30 minutes.
2
Prepare the fruit and vegetables
Peel the mango, remove the flesh from the pit, and dice. Dice the cucumber. Peel the carrot and continue to peel into ribbons. Hand tear the red gem lettuce leaves.
3
Make the peanut dressing
In a small bowl, mix together the peanut sauce, juice from half the lime, and 1 tbsp water. Mix the peanut dressing well.
4
Toss the salad
In a large bowl, whisk together the juice from the remaining lime, 1 tsp olive oil, and a pinch of salt and pepper. Add the lettuce leaves into the bowl and add the carrot ribbons and toss well.
5
Serve
Divide the salad between plates and top with the crispy coriander tofu and drizzle with peanut dressing. Sprinkle with diced cucumber and mango. Serve with chile garlic sauce.