Mango Curry Tofu | PCC Natural Markets

Mango Curry Tofu

Serves: 4

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

The mangoes in the title are part of the convenient, and delicious, mango chutney, so you don't need to hassle with prepping fresh mango.

Ingredients

Preparation

Preheat oven to 350˚ F.

Toss tofu in 1 teaspoon oil, along with salt, curry powder and coriander. Place on a baking sheet and roast for 20 minutes, or until slightly cooked but not yet brown.

Warm up remaining oil in a small stockpot set over medium heat. Sauté onions, celery, ginger and garlic until soft, about 10 minutes.

Puree chutney in a food processor with cayenne; add to onion mixture.

Blend arrowroot and water to form a slurry and add to the simmering vegetables. Stir until thick. Add tofu. Garnish with parsley and cashews.

Notes

Serve over rice.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: chutney, curry, tofu, vegan, vegetarian

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