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June 25, 2013 — Vegan Recipes

Mango Ginger Maple Tofu

Source: Averie Cooks 

Mango Ginger Maple Tofu

1/4 C Mango Chutney (if you don’t have this, use any kind of mango or orange preserves, i.e. jam/jelly, or use fresh fruit like nectarines/peaches/mangoes and dice/mash into 1/4 c worth) Note: To keep this vegan, make sure your chutney/jelly is pectin free.
1/4 C Maple or Agave
1 to 2 Tbsp Apple Cider Vinegar (or Orange Juice)
1 Tsp Ground Ginger

1 to 2 Tbsp EVOO
Pinch of Cayenne
Pinch of Chili Powder

Stir ingredients together to Combine

Slice the Tofu. Slice thinner if you prefer a more dense, well-cooked tofu.  

Allow to Marinade for 15 minutes to Overnight.

Place Tofu on a Non Stick and/or Sprayed Cookie Sheet

Bake at 450F for 15-18 Minutes.  Watch it based on your oven and desired “done” level.  Flip Over and Bake for another 3 to 8 Minutes, or to your desired level.  The second side will cook fast, watch it.   If you don’t like well-done tofu, then reduce the cooking time.

You can make this ahead of time and store in the Fridge in a Container for a few days.

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