TOFU, BUTTERNUT & MANGO CURRY
Master the art of cooking tofu and whip up this vegetarian curry with coconut milk and lemongrass. Serve with nutty brown or wild rice
Provided by Jennifer Irvine
Categories Main course
Time 35m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside. Meanwhile, pat the tofu dry and fry in the rapeseed oil in a frying pan until golden brown. Remove from the pan, set aside.
- Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna wraps if required - see 'goes well with'.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
- Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. Remove the lemongrass and discard.
- Add the tofu cubes, tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.
Nutrition Facts : Calories 427 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium
SPICY VEGAN MANGO AND TOFU STIR-FRY
This is a vegan sweet and spicy tofu stir fry that was inspired by a dish I get at my local Thai restaurant. I've been working through this recipe for several years now but finally have created something I love. Ensuring all of the ingredients are thinly cut results in uniform cooking as well as a crunchy and addictive texture. This recipe also works great with chicken if tofu isn't your thing!
Provided by Curran
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
- Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
- Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
- Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
- Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 44.6 g, Fat 11.6 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 834.5 mg, Sugar 32.5 g
MANGO TOFU TACOS
I grew up vegetarian and love Mexican food. As a kid, we used to have bean tacos. Inspired by a family friend, and by my maturing taste buds, I created this recipe to liven up my vegetarian taco experience.This is, of course, just the filling, and you can add whatever toppings to your taco that you want. This recipe tends to match better with red taco sauces than with green ones. Extra filling can be reheated later or eaten cold as a mango tofu salsa. Enjoy!
Provided by Eric
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 15
Steps:
- Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
- Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
- Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 23.7 g, Fat 20.6 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 10.8 g, Sodium 325.2 mg, Sugar 13.9 g
MANGO TOFU STIR FRY
Make and share this Mango Tofu Stir Fry recipe from Food.com.
Provided by FoodisGood
Categories Soy/Tofu
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Salsa:.
- Begin by peeling 1 of the mangoes removing all the flesh possible and discarding the seed.
- Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
- Meanwhile peel and remove flesh from the remaining mango and finely dice.
- To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper.
- For the tofu:.
- Fill a large bowl with water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they brighten and have lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.
- In a large bowl, combine the tofu, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 minutes.
- Heat a wok or heavy sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan. Add the tofu and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa. Season with salt and pepper and serve.
MANGO AND TOFU CREAM
Make and share this Mango and Tofu Cream recipe from Food.com.
Provided by Missy Wombat
Categories Soy/Tofu
Time 5m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Remove skin and seed from mango.
- Combine the tofu and mango flesh in the blender until smooth and creamy.
MANGO CREAM
Steps:
- Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.
More about "mango and tofu cream recipes"
MANGO YOGURT MOUSSE CAKE - RICARDO
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5/5 (62)Total Time 55 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
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Ratings 40Calories 580 per servingCategory Dinner, Main Course
- Get the tofu chopped and frying in some olive oil on medium heat. Dice the onion and add after 5 minutes.
- Fry for a couple of minutes then add the tomato paste and give it another good stir, making sure it’s all mixed in.
MANGO THAI TOFU RECIPE - CHEF CINDY
From chefcindy.com
Cuisine ThaiCategory DinnerServings 4Total Time 45 mins
- Drain & press the tofu for about 10 minutes to remove any excess moisture. Cut tofu 1/2 in thick slices and then cut into bite size cubes.
- Prep all the ingredients. *After cutting mango into cubes, squeeze out any extra juice from the remaining flesh around the pit. Set aside.
- On medium flame, heat coconut oil in a non-stick pan. Gently place tofu in pan and cook until the individual pieces begin to turn light brown, stirring occasionally.
MANGO COCONUT TOFU BOWLS - FRESH SUMMER FLAVORS - …
From budgetbytes.com
4.8/5 (57)Total Time 1 hrServings 4Calories 656 per serving
- Begin by pressing the tofu. Remove the tofu from the package, draining away all moisture. Wrap the tofu in a clean, lint-free dish towel or a few layers of paper towel. Place the wrapped tofu between two plates and place something heavy on top (cast iron pan or pot full of water). Let the tofu press for at least 30 minutes.
- To make the Savory Coconut Rice, combine the uncooked rice, minced garlic, salt, coconut milk, and water in a medium pot. Place a lid on the pot and bring to a boil over high heat. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Turn the heat off and let the pot sit, undisturbed, for 10 more minutes. Fluff the rice with a fork and set aside.
- While the rice is cooking, prepare the honey lime glaze. Use a zester, microplane, or small-holed cheese grater to remove the thin layer of green zest from the lime. Squeeze the juice from the lime into a separate bowl (you'll need about 1/4 cup juice). Combine the juice with 1/2 tsp of the zest, honey, soy sauce, and corn starch in a bowl. Stir until the corn starch and honey are dissolved.
- After the tofu has been pressed, cut it into 1/2 inch cubes. Blot with a paper towel if needed to make sure the surface is dry. Season the tofu with a pinch of salt. Sprinkle the corn starch over top and gently toss until all the pieces are well coated.
MANGO CREAM - OLIVIA'S CUISINE - FOOD WITHOUT BORDERS
From oliviascuisine.com
4.5/5 (12)Estimated Reading Time 4 minsServings 4Total Time 5 mins
- Using a blender, blend all the ingredients (except the liqueur) until you obtain a creamy mixture.
- If you want, pour a dash or two of Cassis liqueur on the Mango Cream before serving. Or just serve with the liqueur on the side so your guests can pour themselves!
SPICY MANGO TOFU STIR FRY - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (1)Category EntreeCuisine American, AsianTotal Time 20 mins
- Place mango, soy sauce or tamari, lime juice, cumin, chili paste and cornstarch into food processor or blender. Blend until smooth, stopping to scrape down sides of bowl or pitcher as needed. Set aside.
- Coat a large, flat bottomed skillet with 1 tablespoon of oil and place over medium heat. Once oil is hot, add tofu pieces in a single layer. Cook until lightly browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Remove from heat and transfer to a plate.
- Add remaining oil to skillet, along with garlic, ginger, white parts of scallions and dried chili peppers. Saute for 1 minute. Raise heat to high and add green beans. Stir-fry until tender-crisp, about 2 minutes.
MANGO CHUTNEY TOFU CURRY WITH WILD RICE (VEGAN, GLUTEN ...
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5/5 (2)Category VeganCuisine Around The WorldTotal Time 30 mins
- Heat one teaspoon of oil in a frying pan and fry the tofu for 5-7 minutes, turning the pieces until they are golden brown on all sides. Pour the coconut milk and simmer for a couple of minutes.
- Add the homemade mango chutney*, the baby spinach and give them a good stir until cooked through (it should take about 30 second). Taste and adjust seasoning and serve with wild rice and fresh cilantro. Enjoy!
DAIRY-FREE MANGO CHEESECAKE | LIGHT ORANGE BEAN
From lightorangebean.com
Cuisine AmericanCategory DessertServings 8Total Time 2 hrs 30 mins
- Mix all crust ingredients in a mixing bow. Put the mixture in the bottom of the springform pan, and gently press down on the mixture, using your fingers and palm, until the mixture is spread to a nice even layer at the bottom of the pan. Bake for 10 minutes.
- Take the springform pan out of the oven, and let it cool for 5 minutes before pouring in the cheesecake filling.
VEGAN MANGO CURRY TOFU - VEGAN RICHA - VEGAN FOOD …
From veganricha.com
5/5 (18)Category EntreeCuisine IndianTotal Time 1 hr 15 mins
- Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.
- Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
- Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
- Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.
24 BEST MANGO RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
4.9/5 (12)Estimated Reading Time 5 minsCategory Recipe RoundupPublished 2020-10-21
- Easy Mango Margarita. I had to start with my favorite. Yes, I’m a margarita fan and yes, mango margaritas are my biggest vice. This recipe uses tequila and Cointreau, with a little lime juice and simple syrup.
- Fresh Mango Salsa. Now, imagine that chilled mango margarita served with chips and salsa. Perfect, right? I love salsa, but sometimes it can be a little blah.
- Mango Rice Pudding. Rice pudding is an inexpensive and easy dessert that you can have ready in under 60 minutes. To be honest, 55 of those minutes will be cook time, so it really is simple.
- Thai Mango Salad. People shy away from salad because it looks and tastes boring. But not this salad. It’s so colorful, with the mango, peppers, and slices of chili, that you want to dig in right away.
- Mango Blondies. These blondies are dense, sweet, and such a nice departure from the norm. Though this recipe calls for an egg, you could easily make this a vegan treat by substituting banana, which would also add another level of flavor.
- Brazilian Mango Chimichurri Steak. There’s nothing quite like a good steak. I’m partial to rib-eye, but a good sirloin is always welcome on my plate.
- Bakery Style Mango Scones. Scones are far easier to make than you think. The key is to use cold butter and mix until your dough looks like bread crumbs before adding in the liquid.
- Mango and White Fish Ceviche. Ceviche is a raw fish dish, cured in citrus juice, and often served as an appetizer with chips. As far as easy goes, this really takes the cake.
- Spiced Rum Fruitcake. If you’re looking for something sweet that you can make ahead, you should try out this fruit cake. Filled with dates, cherries, mango, and rum, it will last for weeks – yes, weeks!
- Mango Salad Dressing. Salad without dressing is like a cake without frosting. It can work, but why would you risk it? This recipe is pretty sweet, making it perfect for kids.
MANGO CREAM | PRECIOUS CORE
From preciouscore.com
4.5/5 (2)Category DessertCuisine African, Fusion, Indian, InternationalCalories 248 per serving
- Peel mangoes then cut around the pit. Reserve half of one mango for garnishing later. Chop the remaining mango and place in a food processor. Add one tablespoon of sugar and orange zest. Blend into a smooth paste.
- Place cream in a bowl. Add the vanilla extract and sugar. Whip using a hand mixer until stiff peaks form. About 3 minutes.
- Place the mango puree and the whipped cream in cups in layers. Dice the mango you reserved from step 1 and place on the cups. Garnish with mint leaves if desired. Serve immediately or chill for at least 30 minutes before serving. Best enjoyed chilled.
TOP 21 MOUTHWATERING MANGO DESSERTS (UPDATED - NO.18 IS MY ...
From egglesscooking.com
Estimated Reading Time 10 mins
- Mango Shrikhand. From: Closet Cooking. Sometimes the simplest things in life tends to satisfy us the most. This mango shrikhand recipe is one such simple pleasure for me.
- Vegan Mango Panna Cotta. From: Jeanette’s Healthy Living. Have you looked at a panna cotta recipe before and wondered if you could use something else instead of gelatine?
- Mango Lassi Popsicles. From: Desserts For Breakfast. If you are a huge fan of mango lassi then this popsicle recipe is for you. Blend chopped mangoes, yogurt and sugar.
- Vegan Mango Jelly. From: Indochine Kitchen. I concur with Jun when it comes to enjoying mangoes as it is without any frills. Mango is one fruit (at least to me and Jun) that can actually be a dessert at it’s peak of freshness.
- Mango Ice Cream. From: What Megan’s Making. Have a box of mangoes to finish off? This mango ice cream recipe from Megan uses a lot of fresh mango puree, so you have to really buy a box.
- Vegan Mango-Coconut Sherbet. From: The Novice Chef. If you can’t take the summer heat anymore then take the ice cream machine out like Jessica. You will thank me for this “no-cook” recipe.
- Eggless Mango Mousse. From: Pham Fatale. Are you ready to impress your family and friends with a fancy dessert? Then why don’t you try this eggless mango mousse recipe?
- Vegan Mango Sorbet. From: The Parsley Thief. I didn’t know about the Champagne variety of mangoes until I read this recipe for vegan mango sorbet by The Parsley Thief.
- Mango Kulfi. From: Passionate About Baking. Making kulfi in summer is a tradition in my house for the past 3 years or so. I have been trying a couple of variations over the years and my pumpkin kulfi recipe is our most favorite so far.
- Layered Mango Cheesecake Parfaits. From: The Wander Lust Kitchen. Parfaits are excellent dessert options to make ahead of time, chill and serve. Anetta has created this stunning yet simple to put together mango cheesecake parfait recipe, layering mango puree made from fresh ripe mangoes, graham cracker crumbs and a mixture of whipping cream, sugar and cream cheese.
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