Coconut and Chile-Marinated Tofu Salad

Name: Coconut and Chile-Marinated Tofu Salad
Yield: Serves 4
Ingredients: 1 14-ounce package organic extra firm tofu, drained, cut into small dice; 1 clove garlic; 1 teaspoon toasted sesame oil; 1 teaspoon extra-virgin olive oil; 2 tablespoons freshly squeezed orange juice (from about ½ orange); 1 ripe mango, peeled and cubed, or 12 cubes frozen mango, defrosted; 1 Granny Smith apple, cored and cut into small cubes; 2 tablespoons sliced almonds; Salt and pepper, to taste; 1 7-ounce package organic baby greens; ⅓ cup coconut milk; 1 stalk lemongrass, soft inner part sliced, or grated zest from ½ lemon and ½ lime; ¼ teaspoon crushed red pepper flakes; 1-inch piece ginger, peeled, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

I’ve always loved combining fruits with vegetables for our salads, and this particular combination is lovely. The combination of coconut milk, ginger, and lemongrass is sublime.

Ingredients

Marinated Tofu

1 14-ounce package organic extra firm tofu, drained, cut into small dice
1 clove garlic

Christmas
Vegan
Gluten-free

Method

To prepare the marinated tofu, cover a cookie sheet with a double layer of paper towels. Arrange the drained and diced tofu on the paper towels in a single layer to drain again while you prepare the marinade.
Place the garlic clove in the bowl of a food processor fitted with a metal blade. Cover and process for about 5 seconds until minced. Add the ginger, lemo