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
Recipe Image for Print

Ingredients

  • Thai Almond Sauce:
  • ⅓ cup smooth almond butter
  • 2 tablespoons lime juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons maple syrup
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • ½ red Thai chile (bird’s eye), seeded and minced, or more to taste
  • Mango-Tofu Salad:
  • 2 (6 to 8 ounce) packages baked tofu, diced
  • 2 ripe mangoes, diced
  • 1½ cups halved cherry tomatoes
  • 1 jalapeño pepper, seeded and minced
  • ⅓ cup minced fresh cilantro
  • 1 small shallot, minced
  • 3 tablespoons lime juice
  • ¼ teaspoon salt
  • 1 small head Bibb, Boston, or butter lettuce, leaves separated
  • ¼ cup sliced almonds

Appliances

For best results, we recommend using:

Directions

  1. Blend almond butter, lime juice, soy sauce, maple syrup, garlic, ginger, and chile pepper in a blender, pausing to scrape down the sides with your spatula as needed to incorporate any bigger pieces stuck to the container; transfer to a shallow dish for serving. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
  2. Toss tofu, mangoes, tomatoes, jalapeno pepper, cilantro, shallot, lime juice, and salt together in a large bowl.
  3. Spoon salad into the lettuce leaves. Drizzle sauce over the salad; top with almonds.
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.

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

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.

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 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 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 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.