PCC Mango Curry Tofu

PCC Mango Curry Tofu

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  • 1 1/4 pounds extra-firm tofu
  • 3 teaspoons olive oil, divided
  • 1 tablespoon salt
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1/2 yellow onion, chopped
  • 1/2 large red bell pepper, chopped
  • 1 1/2 cups diced celery (about 3 ribs)
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced garlic
  • 5 ounces mango chutney
  • 1 teaspoon cayenne pepper
  • 1 tablespoon arrowroot powder
  • 1 teaspoon cold water
  • 1/4 cup parsley leaves
  • 1/3 cup cashew pieces


Preheat oven to 350˚ F.

Toss tofu in 1 teaspoon oil, 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.

Special notes:

Serve over rice.

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