|This was my first attempt cooking tofu. It was really easy to use. Just bland...|
the basic recipe (in case you want to try it)... cover tofu in coconut milk, panko bread
crumbs, almond meal and dried coconut. Fry. And serve.
I was super impressed, though, with the mango salsa that I made to go along with the Tofu. So, I figured, I'd pass that along to you ♥
Spicy Mango Chutney
- 1 TBS oil
- 1/2 jalapeno, seeded and diced
- 1/3 c. diced red onion
- 3 ripe mangoes, peeled, pitted and diced
- 1 cup vegetable broth
- 1 TBS agave nectar
- 1/2 tsp cinnamon
- 1/3 tsp nutmeg
Heat oil on high, add jalapeno and onion. Saute for 5 minutes. Add mangoes, broth, and nectar. Stir. Cover, reduce heat to low, and let cook 20 minutes. Stir in cinnamon and nutmeg. Gently mash mango. Simmer 5 minutes. Serve warm.
|I had never cut a mango before... and was shocked at the seed!|
It was fun to play with.
So I hope you can find something to serve this with. On fish tacos, perhaps?
Also, if you haven't figured it out already from all my other recipe posts... I love the Skinny Bitch cookbook, and I really think you should go buy it now. It's truly amazing.