Serve this protein-packed salad featuring sweet mango and peppery watercress over brown rice or noodles.
- 1/2 (7.0-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 fine sea salt
- 1/4 teaspoon ground black pepper
- 1 bunch watercress trimmed
Combine tofu and curry powder in 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.
Per serving: 250 calories (160 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 200mg sodium, 17g carbohydrates (3g dietary fiber, 9g sugar), 9g protein.
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.
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