Tofu Caribbean Salad with Watercress

Tofu Caribbean Salad with Watercress

Serves 2

Serve this protein-packed salad featuring sweet mango and peppery watercress over brown rice or noodles.

  • 1/2 (7-ounce) package firm tofu, cut into bite-size cubes and dried well
  • 1 tablespoon curry powder
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1 small yellow onion, chopped
  • 1 mango, diced
  • 1/8 teaspoon salt
  • Ground black pepper, to taste
  • 1 bunch watercress, trimmed
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Put tofu and curry powder into a bowl and toss to coat. Heat oil in a large skillet over medium heat. Add tofu and cook for 10 minutes, turning often. Add garlic and onions and cook for 5 minutes, stirring often, until fragrant and starting to soften. Add 1/2 cup water and cook until most of the water evaporates, 5 to 10 minutes. Stir in mango and cook just until heated through. Season with salt and pepper. Place watercress in a serving bowl and spoon the hot curried tofu mixture over the top. Serve immediately.

Nutritional Info: 
Per Serving:250 calories (160 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 200mg sodium, 17g carbohydrate (3g dietary fiber, 9g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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