Teriyaki Tofu & Mango Salad

This salad is quick and easy, and hearty enough to be a meal on its own. The tofu could even be made in advance and eaten cold.

Ingredients:

• butter lettuce
• white onion
• mango
• button mushrooms
• teriyaki sauce
• peanut oil
• vegenaise (or preferred vegan mayo)
• extra firm tofu, pressed and sliced into triangles 
• sesame seeds

 Once the tofu has been pressed, let it marinate in the teriyaki sauce for at least 30 minutes. In the mean time, the rest of the salad can be prepped. Chop the butter lettuce, thinly slice the mushrooms and white onion and cut the mango into 1-inch chunks. The dressing is very simple: mix 1 part teriyaki sauce with 1 part Vegenaise and add a bit of peanut oil or olive oil if desired. 

Heat a little peanut oil in a cast iron skillet and add the marinated tofu. Brown the tofu on all sides, remove from the pan, and sprinkle with sesame seeds. Assemble the veggies and mango on the plate and drizzle with some of the creamy teriyaki dressing. Arrange slices of tofu on top, and you're ready to eat.

The firm, meaty texture of the tofu mixed with the saltiness of the teriyaki sauce and the sweetness of the mango is really satisfying. I loved the butter lettuce with this, but romaine would work well also. If you have an aversion to raw white onions, sliced green onions would be a great substitute.