I love mangoes.
In fact we named one of our past foster dogs – Mango. (Really, we did. And we had better luck finding her a forever home than our current foster puppy.)
The end of mango season is approaching and I wanted to take advantage of the delicious fruit while it’s still around. I’ve been wanting to make a chutney for a little while now, and mangoes seemed to be the perfect fruit to work with.
I decided to stick with a simple mango chutney. I just put it in a little jar and now we have some waiting for me in the fridge, ready to serve with bread, rice, tortilla chips or as a spread on a sandwich. Today, I used it as part of a marinade for baked tofu.
What I love about tofu is how versatile it is. You can use it in so many recipes, from the obvious stir-fry dishes, to the less obvious such as lasagna and cheesecake. Since tofu itself doesn’t have much taste, it will take on the flavors that it is cooked in.
Speaking of versatile, here is my new love: basmati rice.
Growing up in a (Chinese) restaurant family, I had my choice of two types of rice: steamed rice or fried rice.
I love that with basmati rice, you can have it plain, savory or sweet. This time, I choose sweet to pair with the mango ginger baked tofu. I kept this rice recipe simple with the major flavor ingredients being cinnamon and dried cranberries.
If you want to add a bit of a savory side to the rice, adding sauteed onions and toasted pistachios would be a great addition to the dish.
I absolutely love this vegan meal. It’s easy to make, satisfies both my sweet and savory cravings and Paul loves it too – which makes it even better. It’s difficult to cook for a meat eating husband sometimes.
If you’re vegetarian (or vegan) and your significant other isn’t, what do you do for home-cooked meals? For me I will default to making seafood dishes or occasionally cook organic, free-range chicken for the husband. But it’s constantly a struggle. Anyone have any advice?
Mango Chutney (8oz)
1 tablespoon olive oil
1/2 teaspoon red pepper flakes
1/2 tablespoon fresh minced ginger
1 1/2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 teaspoon curry powder
1. Roughly cut and dice up the mango
2. Heat the olive oil in a medium sauce pan over medium heat, add the red pepper flakes and let simmer for about a minute.
3. Add the ginger to the sauce pan and saute for another minute, then add mango and saute for about a minute. Turn heat down to low
4. Combine the vinegar, brown sugar and curry powder in a small bowl and mix well.
5. Add the vinegar mixture to the sauce pan, mix, cover and let simmer for about 20 minutes.
6. Remove from heat and let cool.
Cranberry Basmati Rice (4 servings)
1 cup basmati rice, rinsed
1/4 tablespoon unsalted butter
1 3/4 cups water
1 teaspoon salt
3/4 tablespoons cinnamon
1/2 cup dried cranberries
1. Melt the butter in a medium pot over medium high heat.
2. Add the rice and saute for about a minute
3. Add the water and salt, cover and let simmer on medium heat for about 6-7 minutes.
4. Add the cinnamon, turn heat down to medium-low heat and let simmer for about 2-3 minutes.
5. Add the cranberries and mix well, serve and enjoy!
Mango Ginger Baked Tofu (4 servings)
1 block of extra firm tofu
1/3 cup mango chutney (see recipe above)
1 tablespoon apple cider vinegar
3 tablespoons agave
1/2 teaspoon cayenne pepper
1 clove garlic, minced
optional: 1/2 teaspoon minced fresh ginger (if you want more of the ginger taste)
1. Drain the tofu from the liquid that it is packaged in.
2. Slice the tofu into 12 pieces, about a quarter inch in thickness
3. Mix the mango chutney, vinegar, agave, cayenne pepper, garlic and fresh ginger in a mixing bowl.
4. Marinate the tofu in the mango chutney mixture, for at least two hours up to overnight.
5. When ready to bake, preheat the oven to 425°F.
6. Place the arrange the tofu pieces on a pre-greased cookie sheet and bake in the oven for about 18 to 20 minutes.
7. Turn the tofu pieces over and bake for another 6-7 minutes, or until the tofu slices are a nice golden, brown color. It may take longer (or shorter) depending on the oven, so keep an eye on the tofu.
8. When the tofu is golden, remove from the oven.
9. Top with additional mango chutney (if you wish), serve and enjoy!
If you’re a mango lover like me, you may want to check out these recipes too!
Mango Blueberry Quinoa Salad
Mango Shortcake with Coconut Whipped Cream
Sticky Rice with Mango
Tilapia with Mango Peach Salsa