Cut the broccoli crown into small florets.

Steam the broccoli florets in a large saucepan until bright green and just tender-crisp, about 3 minutes.

Transfer the steamed broccoli to a colander and rinse with cool water until it stops steaming.

Dice or cut the baked tofu into strips.

Peel and dice the mango (or drain the canned pineapple).

Slice the celery stalks diagonally.

Chop the walnuts (if using).

In a mixing bowl, combine the steamed broccoli, diced tofu, diced mango (or pineapple), sliced celery, and chopped walnuts (if using).

Stir the ingredients together gently.

In a separate small bowl, combine the vegan mayonnaise and mango chutney (or other fruit chutney).

Stir the mayonnaise and chutney until smoothly blended.

Pour the chutney mayonnaise dressing into the salad and toss gently to coat.

To serve, divide the mixed baby greens among individual plates.

Mound a small amount of the tofu salad on top of the greens on each plate.

Top the salad with green sprouts (sweet pea shoots, broccoli sprouts, or other sprouts).

Serve immediately.