Cooking With WCCO: Baked Tofu With Mango Chutney
Looking for something new to do with tofu? Try serving it with mango chutney as a side dish. Here is the recipe from Whole Foods.
Baked Tofu with Mango Chutney – Serving size 4
Ingredients:
- 2 lbs extra firm tofu
- 4 3/4 ounces mango chutney (see recipe below)
- 1/3 lbs pineapple
- 1/4 lb red bell pepper
- 3/4 fluid ounces rice vinegar
- 3/4 fluid ounces water
- 1/4 cup Cajun spice
- 1/3 bunches green onions
Chutney Ingredients:
- 1/4 cup green onions
- 2 tablespoons lime juice
- 2 large Mangos, peeled and chopped
- 1/2 red bell pepper, cored, seeded, and chopped
- 1 (1-inch) piece ginger, peeled and finely chopped
- 1 clove garlic, finely chopped
Put green onions, lime juice, mangos, bell peppers, ginger, garlic, and salt and pepper into a medium bowl and toss to combine.
In a separate bowl, mix chutney, vinegar and water. Place tofu in large oven ready pan and top with chutney glaze and chopped pineapple and red bell pepper. Cook in the oven 400F for 40 minutes total. Garnish with additional pineapple, red bell pepper and green onion.
Closing: For any other great recipes, go to wholefoodsmarket.com or come into any of the six area Whole Foods Market locations, including the new St. Paul store and ask one of the knowledgeable Team Members
