Vegan By Mercedes Aspland / July 15, 2013 This salad packs a major punch and is perfect to prepare when you have time to do the marination in advance but apart from that it is very easy and quick to make. At this time of year it is beautiful and fresh and with the addition of mango may give you a taste combination that you have not experienced before. Adding fruit to salad is something I have only recently started doing, in fact after I went on the Yoga Holiday where Richard added kiwi fruit to his salads and I found it brilliant. Mango is a very sweet and juicy fruit and in abundance at this time of year. If you like oriental food then this is a recipe that is well worth trying. Marinated Tofu & Mango Salad Serves 2 as a side/starter or 1 as a main Ingredients 150g Firm Tofu cut into cubes 1 tbsp Olive oil 2 tbsp Tamari Gluten-Free Soy Sauce (if you are not following a gluten free diet you can use regular soy sauce) 1cm piece of ginger sliced 1 Garlic clove chopped 1-2 small chillies chopped and deseeded (I prefer not to deseed them as I like very spicy food but I will leave this to you to decide on) 1/2 Fresh mango cut into cubes 2 Spring onions (scallions) 2 Large handfuls of mixed salad leaves 2 Radishes thinly sliced 2 tbsp Lime juice 1 tsp Agave nectar Method Mix Olive oil, tamari, ginger, garlic and chilli together and marinate the tofu in this mixture for at least an hour before preparing this salad. Fry marinated tofu in a dry frying pan until slightly crispy. Remove from heat and leave to cool. To make dressing, mix remaining marinad with the lime juice and agave nectar until well combined. Mix tofu, salad leaves, mango, spring onion and radish in a large salage bowl and pour over dressing just before serving.