Sweet and silky mango, passion fruit are enlivened by a slightly peppery scallions and crunchy bell pepper in this refreshing vegan Tropical Salad. Sesame oil and parsley adds complexity, and fresh ginger bring subtle heat.
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VEGAN TROPICAL SALAD INGREDIENTS
Fruits and vegetables: lettuce, bell pepper, passion fruit, scallions, lemon, mango, ginger and parsley
Tofu: medium firm
Vegan cheese: cheddar
HOW TO MAKE TROPICAL SALAD
- In a shallow bowl, whisk together vegan oyster sauce, soy sauce and sesame oil. Dip the tofu discs and fry until golden (3-5 minutes). Remove from the heat and set aside.
- Seed and finely dice bell pepper. Cut passion fruit and scoop out the seeds into a bowl. Finely grate lemon zest. Cut scallions into angled slices. Chop the parsley. Peel the mango, cut the flesh and dice. Peel and grate the ginger. Combine all of the in ingredients in a bowl and stir in the sesame oil.
- To make vegan cheddar lace: grate the cheddar, melt the cheese in a non-stick skillet over a medium heat until it turn out into a lace-like appearance.
- Arrange the lettuce leaves on serving plate, top with tofu discs, and cheddar lace. Drizzle with sesame fruits and vegetables.
I hope you will love these Tropical Salad because it’s:
Full of nutrition and colors
and absolutely delicious!
Other recipe to try:
TROPICAL SALAD
Sweet and silky mango, passion fruit are enlivened by a slightly peppery scallions and crunchy bell pepper in this refreshing vegan Tropical Salad. Sesame oil and parsley adds complexity, and fresh ginger bring subtle heat.
Servings 2
Calories 336kcal
Ingredients
- 4 hearts lettuce
- 1/2 lb tofu (medium firm)
- 1 tbsp vegan oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegan cheddar
Sesame fruits and vegetables
- 1/4 red bell pepper
- 2 passion fruit
- 1 mango
- 1/2 tbsp lemon zest
- 2 scallions
- 1/3 oz fresh ginger
- 1 tbsp sesame oil
- 1/4 bunch parsley
Instructions
- In a shallow bowl, whisk together vegan oyster sauce, soy sauce and sesame oil. Dip the tofu discs and fry until golden (3-5 minutes). Remove from the heat and set aside.
- Seed and finely dice bell pepper. Cut passion fruit and scoop out the seeds into a bowl. Finely grate lemon zest. Cut scallions into angled slices. Chop the parsley. Peel the mango, cut the flesh and dice. Peel and grate the ginger. Combine all of the in ingredients in a bowl and stir in the sesame oil.
- To make vegan cheddar lace: grate the cheddar, melt the cheese in a non-stick skillet over a medium heat until it turn out into a lace-like appearance.
- Arrange the lettuce leaves on serving plate, top with tofu discs, and cheddar lace. Drizzle with sesame fruits and vegetables.
Nutrition
Calories: 336kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 683mg | Potassium: 618mg | Fiber: 12g | Sugar: 25g | Vitamin A: 3397IU | Vitamin C: 96mg | Calcium: 57mg | Iron: 3mg
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