Thai Mango-Tofu Salad Cups

Image of Hannah Kaminsky
Rated 5.0 based on 5 customer reviews
Thai Mango-Tofu Salad Cups
Thai Mango-Tofu Salad Cups


For best results, we recommend using:


Mealthy Tip

Can’t find the right chile pepper? Substitute ¾ to 1 teaspoon crushed red pepper flakes. The sauce can be refrigerated in an airtight container for up to two weeks. The salad can be prepared up to a day in advance, covered and stored in the fridge.

Nutrition Facts

Per Serving: 202 calories; 10g fat; 24.6g carbohydrates; 7g protein; 0mg cholesterol; 302mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 202 Calories from Fat92
% Daily Value*
Total Fat 10g 16%
Saturated Fat1g 5%
Trans Fat0.0g
Polyunsaturated Fat3.0g
Monounsaturated Fat5.3g
Cholesterol 0mg 0%
Sodium 302mg 13%
Total Carbohydrate 24.6g 8%
Dietary Fiber4g 16%
Protein 7g
Vitamin A38% Vitamin C76%
Calcium12% Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Katie Hason

Katie Hason says:

The mango was my favorite aspect of this dish! Overall this reminded me of a delicious, Carribbean-inspired vegan salad. The almond sauce was a little zesty and a little sweet, which complemented the salad nicely. I can't wait to make these again, they will be perfect for my next get together.

Image of Sam Dalton

Sam Dalton says:

I made these salad cups the other day and they were very good. Instead of tofu I used grilled chicken, and it was delicious. The almond sauce is impeccable, definitely a favorite.

Image of Alex Cabral

Alex Cabral says:

I took this idea to make Thai mango tofu bowls instead of salad cups. I made it with savory coconut rice. For topping I did mango, almonds, and cilantro, and also added avocado, green onions, and red pepper flakes. It was super delicious!

Image of Santana Williams

Santana Williams says:

I didn't make this exact sauce, but I loved the tofu wrapped in the lettuce leaves! I used an extra half of a jalapeño for additional spice. It was perfect, so glad that I made this. Definitely don't skip the sliced almonds, they add a great texture and crunch to the salad.

Image of Rachel Douglas

Rachel Douglas says:

Every once in awhile I like to enjoy a meatless meal. This recipe was exactly what I was craving. I was getting tropical vibes while I was eating it, thanks to the mangoes. The Thai almond sauce was also delicious, sans the syrup, I used honey.