Mayo and Mango Chutney Baked Tofu

Kip

13 years ago

Sounds gross, tastes great. I think if I ever opened a diner in which I was in charge of menu titles, that would be the restaurant's name.

Half of what I didn't eat straight out of the oven got served with rice, the other half with what you see in the picture: fried spring greens (collards) with onion, garlic, soy sauce, worcestershire, and a splash of balsamic vinegar.

Mayonnaise and Chutney Baked Tofu

Serves 3-4 (as a main with sides)

Ingredients
- 400 g firm pressed tofu
- (30 ml) 2 tablespoon vegetable oil, divided
- (15 ml) 1 tablespoon soy sauce
- (15 ml + 10 ml) 1 tablespoon + 2 teaspoon vegan Worcestershire sauce, divided
- 130 g (1 cup) chopped onion
- 2 cloves garlic, minced
- 80 ml (⅓ cup) mango chutney
- 80 ml (⅓ cup) vegan mayonnaise

Directions/Method
1. Mix 1 tablespoon of the oil and 1 tablespoon of Worcestershire with the soy sauce in an oven proof dish. Coat the tofu on both sides and bake for 10 minutes at 190 C (375 F). Flip the tofu pieces over and bake for another ten minutes.
2. Meanwhile heat the other tablespoon of oil over medium heat and fry the onion for about 10-15 minutes until lightly browned. Add garlic and cook one more minute.
3. Tip the fried onion into a medium bowl and mix with the mayo, chutney, and the remaining 2 teaspoons of worcestershire. Pour the sauce over the tofu and bake for another 30 minutes.