Curry Tofu with Fresh Mango Chutney

Tags

Categories

Ingredients

• 1 cup long grain white rice
• 14 oz extra firm tofu, drained and patted dry
• 1 Tbsp curry powder
• 2 3/4 tsp kosher salt, divided
• 5 Tbsp olive oil, divided
• 3 cloves garlic, finely chopped
• 12 oz baby spinach
• 1/2 tsp freshly ground black pepper
• 1 mango, peeled and chopped
• 1 small red onion, finely chopped
• 3 Tbsp chopped fresh mint
• 1 1/2 tsp grated fresh ginger
• 1/2 tsp lime zest, plus 3 Tbsp fresh juice (from 2 limes)

Directions

Cook rice according to package directions. Halve tofu lengthwise and quarter on the diagonal to make 8 pieces. Combine curry powder and 1 1/2 tsp salt in a dish. Dredge tofu in mixture, pressing to adhere. Heat 2 Tbsp oil in a large non-stick. skillet over medium-high heat. Cook tofu, turning once, until golden brown, 4 to 6 minutes. Transfer to a plate; wipe skillet clean. Add 1 Tbsp oil and garlic and cook, stirring until fragrant, about 30 seconds. Add a few handfuls of spinach and cook, tossing, adding more as there is room, until bright green and wilted, 2 to 3 minutes. Season with pepper and 1/2 tsp salt. Combine mango, onion, mint, ginger, lime zest, and juice, and remaining 2 Tbsp oil and 3/4 tsp salt in a small bowl; toss to combine. Serve tofu over rice with spinach and mango chutney.

Nutrients Per Serving

• Protein: 18 g
• Fat: 25 g
• Carbohydrates: 63 g
• Fiber: 5 g
• Sodium: 53 mg
• Potassium: 545 mg