Mango Curry Tofu | PCC Natural Markets

Mango Curry Tofu

Serves: 4

Your rating: None (5 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.



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.


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


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login