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Tofu Caribbean Salad with Watercress

Serves 2
Time 40 min
Serve this protein-packed salad featuring sweet mango and peppery watercress over brown rice or noodles.
Ingredients
  • 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
Method

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.

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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  • 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