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Marinated Tofu & Mango Salad

Created by fcvadmin
Found in: Lunch, Gluten free, Dairy free, Nut free

Marinated Tofu & Mango Salad

Preparation time: 30 mins preparation time
Cooking time: 1 hour


1 x 396g block firm tofu
3 tbsp wheat free tamari soy sauce
1 dstsp honey
1 tsp Chinese five spice
Juice whole lime
1 tbsp olive oil
3 tbsp Nature’s Path Organic Mesa Sunrise
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp sesame seeds
2 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
1 mango
75g wild rocket
30g watercress leaves

  • Place tofu between two double folded sheets of kitchen paper, then under a heavy chopping board weighted with some canned food for 1 hour (it may be necessary to change the paper at intervals).
  • Mix 2 tbsp of the soy sauce, honey and juice of half lime with five spice in a shallow dish. Place tofu to marinate for 30 minutes, turning over half way through.
  • Lightly crush Mesa Sunrise in a plastic bag with a rolling pin. In a dry frying pan over a medium heat, lightly toast pumpkin seeds and sunflower seeds for a couple of minutes until they start to change colour. Add sesame seeds and crushed Mesa Sunrise and continue to toast for 1 or two more minutes until light golden brown. Remove from heat and add 1 tablespoon of soy sauce, mix in well until all ingredients have been coated in sauce. Tip into a bowl and leave to cool.
  • Peel and de-stone mango. Cut into slices.
  • Once tofu has marinated for 15 minutes, cook in 1 tablespoon of olive oil in a large heavy based frying pan over a medium to high heat. Cook on each side for 3 minutes. Remove from the pan and leave to rest.
  • Make salad dressing with 1½ tablespoons pomegranate molasses, juice of half lime and 2 tablespoons of extra virgin olive oil. Whisk ingredients together thoroughly.
  • Place wild rocket and watercress leaves (large stalks removed) into a large bowl. Dress with pomegranate dressing, toss lightly with your hands to cover evenly.
  • Share out salad leaves between six plates. Slice tofu with a sharp knife and share between the six portions. Place a few slices of mango on each plate and sprinkle each with Mesa Sunrise mixture. Drizzle remaining pomegranate molasses over tofu to finish.