nutritional information

Per Serving :

  • Calories: 246
  • Protein: 14 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 29 g
  • Cholesterol: 0 mg
  • Sodium: 490 mg
  • Fiber: 5 g
  • Sugar: 22 g
Vegan Gluten-Free

Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce

Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce

Serves 8

Mustard greens serve as a bed for broiled tofu with a hot mango sauce. Other greens to try in this recipe: Asian mustard greens, broccoli raab, Chinese broccoli, or collard greens.
  • 2 Tbs. canola oil
  • 1 small onion, quartered and thinly sliced (½ cup)
  • 1 small red bell pepper, coarsely chopped (½ cup)
  • ¾ cup hot mango chutney, such as Patak’s
  • 1 medium tomato, coarsely chopped (¾ cup)
  • 2 16-oz. pkgs. extra-firm tofu, drained and patted dry
  • 2 12-oz. bunches mustard greens, thick stems removed

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 cooking 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 (it’s OK if some bell pepper and onion bits stick to tofu); season with salt and pepper, if desired; and 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 serving with 2 tofu triangles, and drizzle with1/4 cup mango sauce.

January 2009

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janny - 2014-01-26 20:23:56


Neha - 2014-01-09 00:43:51

This sauce was fantastic and so easy! I couldn't find "hot" chutney, so I added a little minced garlic and red pepper flakes. I think next time I may serve it all over brown rice.

Jenny - 2011-02-03 11:13:24

This recipe is outstanding. I usually make it with kale unless I can get mustard greens at the farmers market. I use Trader Joe's mango chutney. Great easy recipe!

Kris - 2011-01-30 16:02:37

OMG!It looks so nutritious and tasty.I love broccoli and tofu and I will eat tons of them if I can. Here is another tofu recipe I would like to share with you.

Anthony - 2011-01-25 14:36:15

I made this for dinner last night. It was so good. I made a few adjustments in cooking the greens. I prefer to sauté my greens rather than steam or boil. I had Kale on had so that is the green I used. I added a little shallot and a special seasoning sauce I learned to make while visiting the restaurant, "The Raven" in Mendocino, CA. The mango sauce in combo with the tofu and greens ROCKED! I highly recommend making this recipe.

Kenda - 2010-10-27 11:38:34

Low GI fruits for Rhiannon: Apples, oranges & berries

Marie - 2010-05-19 12:44:51

If you don't want the sweetness/sugar of mango, is there another non-fruit paste or chutney that could be used instead? It looks like cutting that mango chutney out could make the friendly for diabetics, but what would we replace it with that's low in sugar? Thanks!

Rhiannon - 2010-03-17 14:49:52