Tofu, Mango and Peanut Salad

Ingredients

• Tofu200 g
• Mango1/2 cup (85 g)
• Lettuce1 cup (35 g)
• Carrot1/2 medium (30 g)
• Cucumber1/2 cup (60 g)
• Peanut1 tablespoon (14 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Paprika1 pinch (1 g)

Instructions

1. 1

   Step 1

   Heat the oil in a pan over high heat. In the meantime, drain and dice the tofu.

2. 2

   Step 2

   Once heated, add the tofu and brown all its sides. Remove and set aside.

3. 3

   Step 3

   In the meantime, peel and dice the mango.

4. 4

   Step 4

   Cut the carrot and cucumber into strips using a peeler.

5. 5

   Step 5

   Mix the lettuce with the tofu, mango, carrot, cucumber and half the peanuts on a plate or salad bowl.

6. 6

   Step 6

   For the dressing, place the plain yogurt, lemon juice, paprika and remaining peanuts in a bowl.

7. 7

   Step 7

   Process until obtaining an even mixture and add salt and pepper to taste.

8. 8

   Step 8

   Pour the dressing over the salad and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu, Mango and Peanut Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.