This fresh and zesty salad loaded with mango, avocado, cherry tomatoes and topped with pan fried tofu is a delicious healthy lunch option. Looking to expand your culinary repertoire? Try Easy Mango Salsa Recipe for a delightful burst of fruity goodness to accompany any dish.
Ingredients You’ll Need
This salad is a breeze to pull together – just chop, toss, and dress. Grab all the exact measurements in the recipe card at the bottom.
- Extra-firm tofu
- Olive oil
- Salt and pepper
- Mango
- Avocado
- Red cabbage
- Cherry tomatoes
- Fresh coriander
- Baby spinach
- Red onion
- Lime
- Raw sugar
- Chilli flakes (optional)
Instructions
Follow along with this step-by-step guide to make your Zesty Mango, Avo & Tofu Salad. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Cube the tofu, season with salt and pepper, and pan-fry in olive oil until golden all over. Drain on paper towel.
Step two: Dice mango and avocado, thinly slice red cabbage, halve cherry tomatoes, roughly chop coriander, thinly slice red onion, and arrange with spinach in serving bowls.
Step three: Whisk together lime juice, olive oil, raw sugar, salt, and chilli flakes in a small bowl.
Step four: Drizzle the zesty lime dressing over the assembled salad. Top each salad with the crispy tofu and serve immediately.
Zesty Mango, Avo & Tofu Salad
Ingredients
Tofu
- 10.5 oz extra firm tofu cut into ¾-inch cubes; approx. 300g
- ¼ tsp salt or to taste
- ¼ tsp black pepper or to taste
- 1 tbsp extra virgin olive oil for pan-frying
Salad
- 1 mango diced; about 1 cup or 165g
- 1 avocado diced; about ¾ cup or 150g
- 1 cup red cabbage finely sliced; approx. 70g
- 1½ cups cherry tomatoes halved; approx. 250g
- 4 cups fresh baby spinach approx. 120g
- ½ small red onion finely diced;
- ¼ cup fresh cilantro roughly chopped; about 8g
Zesty lime dressing
- 2 tbsp lime juice freshly squeezed; from 1 lime (30ml)
- ½ tbsp olive oil extra virgin
- 1 tsp raw sugar or sub maple syrup
- ⅛ tsp salt for dressing
- ⅛ tsp red pepper flakes optional; adds a bit of heat
Instructions
- Pat the tofu dry and cut it into ¾-inch cubes. Season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the tofu and cook for 8–10 minutes, turning occasionally, until all sides are golden brown and crisp. Transfer to a paper towel–lined plate to drain excess oil.
- In a small bowl, whisk together the lime juice, olive oil, raw sugar, salt, and red pepper flakes (if using). Taste and adjust seasoning as needed.
- In two large serving bowls, layer the spinach, red cabbage, cherry tomatoes, mango, avocado, red onion, and cilantro.
- Drizzle the dressing over the salad and toss gently to combine. Top with the crispy tofu and serve immediately.
Tiffany Castle says
This sounds great. I love tofu, lime and coriander – its a winner.
Hong Nguyen says
Quick and tasty, thumbs up.