Mango, Tofu and Herb Salad with Toasted Coconut recipe | PCC Community Markets
Mango, tofu, and herb salad with toasted coconut - a refreshing, vegan treat perfect for summer. Serves 8.
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Cooking tools:
- Saute pan
- Stove
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Microplane
- Spoon
Ingredients
- 2 tablespoons coconut or canola oil
- 1 pound firm or extra-firm tofu
- Generous pinch of sea salt
- 1 cup unsweetened, flaked coconut (some reserved for garnish)
- 1 mango, peeled and diced
- 1/2 cup chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped roasted peanuts
- 1 cup diced cucumber
- 1 lime, zested and juiced
- 1 cup sweet chili sauce
- Lettuce cups or rice crackers
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