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Almond Butter Roasted Tofu with Mango Avocado Salad

May 31, 2017 by Medha 4 Comments

Hi it’s been a while!

Almond Butter Roasted Tofu with Mango Avocado Salad | Whisk and Shout

A whole month, to be exact. But now I’m home and school is over (and I jus started my full time, unpaid internship, but let’s not discuss that it’ll all be fine) so I am BACK with a vengeance.


This recipe is ridiculously pretty on a plate, while also being super healthy and very summery. This low-carb recipe combines almond butter roasted tofu wth a fresh mango salad.

Almond Butter Roasted Tofu with Mango Avocado Salad | Whisk and Shout

Even if you don’t like mixing your sweet and savory, I’m certain you’ll love this recipe. I typically hate sweet and savory flavors, but something about mango (and most nut butters) works so well in savory dishes- you’ve gotta give it a go!

Almond Butter Roasted Tofu with Mango Avocado Salad | Whisk and Shout

Almond Butter Roasted Tofu with Mango Avocado Salad | Whisk and Shout

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Almond Butter Roasted Tofu with Mango Avocado Salad
Author: Whisk & Shout
Recipe type: Lunch, Dinner
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 2
 
This easy and low-carb meal for two combines creamy almond butter, soy sauce, and extra firm tofu with a fresh mango avocado salad.
Ingredients
Tofu
  • 7 oz extra firm tofu, cubed
  • 2 tbsp nut butter
  • 1 tbsp avocado oil
  • 2 tbsp soy sauce, divided
Salad
  • 1 tsp toasted sesame seeds
  • ¼ of a mango, thinly sliced
  • 2 radishes, thinly sliced
  • Juice of half a lime
  • ½ an avocado
Instructions
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Warm the almond butter in a saucepan over low heat until liquid. Add avocado oil and 1 tbsp soy sauce and whisk until well combined.
  3. Toss with cubed tofu and bake on prepared pan in preheated oven for 15 minutes.
  4. After 15 minutes, toss tofu with a spatula and drizzle tofu with remaining 1 tbsp soy sauce and turn oven up to 425°F. Bake for 5-10 more minutes, until sizzling.
  5. Remove from oven and set aside on a wire rack.
  6. Meanwhile, arrange sliced radishes, mango, and avocado on each plate and sprinkle with lime juice and toasted sesame seeds.
  7. Transfer half of tofu to each plate and serve!
3.5.3226

 

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Filed Under: 30 Minutes or Less, Asian, Avocado, Cuisines, Dinner, Gluten Free, Healthy January, Ingredients, Lunch, Preparation, Seasonal Recipes, Special Diets, Summer Recipes, Vegan, Vegetarian

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Comments

  1. Lindsay | With Salt and Pepper says

    June 22, 2017 at 10:04 am

    Oh, I love this!! I love all the simple flavors, and I do love a sweet and savory dish for sure. I haven’t made tofu in forever but you’ve inspired me!

    Reply
    • Medha says

      July 4, 2017 at 3:40 pm

      Thank you!

      Reply
  2. Mimi says

    January 6, 2020 at 5:15 pm

    Wow! This really is pretty! Congratulations on your unpaid internships. I never knew they existed until my daughters also had them many years ago.

    Reply
    • Medha says

      November 5, 2020 at 2:56 pm

      Thanks!

      Reply

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