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Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce Recipe

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This recipe for Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce is from The Burrascano Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp canola oil
1 small onion, quartered and thinly sliced (½ c)
1 small red bell pepper coarsely chopped (½ c)
¾ c hot mango chutney
1 medium tomato, coarsely chopped (¼ c)
2 16-oz packages extra-firm tofu, drained and patted dry
2 12-oz bunches mustard greens, thick stems removed
Directions:
Directions:
1. Heat oil in medium-size saucepan over medium heat. Add onion and bell pepper, cover and cook 10 to 15 minutes or until vegetables are soft, stirring occasionally. Stir in mango chutney and tomato. Cover and simmer 5 minutes more. Keep warm.

2. Preheat oven to broil, and place oven rack in highest position. Coat baking sheet with nonstick coking spray. Halve each tofu block crosswise to make pieces the size and thickness of sandwich bread. Cut each tofu piece into 4 triangles. Brush each tofu triangle on both sides with mango mixture; season with salt and pepper, if desired; place on prepared baking sheet. Broil 4 to 5 minutes. Flip triangles, and brush with more mango mixture. Broil 4 to 5 minutes more, or until browned and crispy.

3. Meanwhile, bring 1 cup water to a boil in large pot. Add mustard greens, cover, and steam 5 to 7 minutes or until greens are crisp-tender, turning occasionally with tongs to make sure greens cook evenly.

4. Divide mustard greens among serving plates. Top each with 2 tofu triangles and drizzle with ¼ cup mango sauce.
Personal Notes:
Personal Notes:
I normally use a combination of red orange and/or yellow sweet peppers in place of the red bell pepper and I use Trader Joe's Mango Chutney.

 

 

 

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