Vegan mango tofu tartare

Vegan mango tofu tartare with plain tofu, mango, lime juice, mint and macadamia nuts – fresh, delicate and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 410 kcal per serving
• Protein: 22 g
• Fat: 25 g
• Carbs: 24 g

Ingredients

• 250g plain tofu
• 1 mango
• 2 tbsp lime juice
• 1 tbsp sesame oil
• 30g macadamia nuts
• 1 bunch of mint
• 1 tbsp soy sauce

Method

You’ll need: chopping board · knife

1. Carefully press the plain tofu between clean tea towels so it becomes drier and firm enough to cut.
2. Cut the tofu into very small cubes. Peel the mango and dice the flesh as finely as you can to match.
3. Whisk the lime juice with the sesame oil and soy sauce into a smooth dressing.
4. Gently fold the tofu and mango into the dressing and leave briefly so the flavours come together.
5. Finely chop the macadamia nuts and mint leaves.
6. To serve, arrange the tartare and scatter with the macadamia nuts and mint.

Good to know

This tartare is fresh, soft and simple in flavour. It looks elegant but stays pleasantly uncomplicated. Just right when you want something cold and delicate on your plate.

Swaps

Macadamia nuts → walnuts (contain omega-3 fatty acids); sesame oil → olive oil (contains monounsaturated fatty acids); mango → papaya (just as fresh, with vitamin C); mint → coriander (also provides aromatic plant compounds)

Allergens

Contains soya, tree nuts (macadamia), sesame and gluten (soy sauce). For children, serve it finely chopped and keep an eye on the nuts. In pregnancy it's fine with fresh ingredients and careful kitchen hygiene.

Dairy-free recipes