Curry Tofu with Fresh Mango Chutney

Looking for a hearty, flavor-packed dinner without the meat? This vibrant curry delivers bold, aromatic spices balanced by the refreshing sweetness of homemade mango chutney. The best part? It's surprisingly simple to prepare and can be on your table in just 45 minutes.

So, what exactly is chutney? According to the Merriam-Webster Dictionary, chutney is a flavorful condiment made from fruits or vegetables combined with vinegar, herbs, spices, and sugar. In this recipe, the juicy mango and fresh mint create a sweet, cooling contrast that perfectly complements the warm spices of the curry, giving each bite a delicious balance of heat and freshness.

Serve this satisfying dish over fragrant Basmati or Jasmine rice with a side of steamed spinach for a wholesome, nutrient-rich meal. It's the perfect weeknight dinner—quick enough for a busy schedule, yet impressive enough to make every bite feel special.

One taste, and you'll see why this flavorful plant-based meal is destined to become a favorite. Enjoy!

Ingredients

1 cup Basmati rice

14 oz. extra-firm tofu, drained and patted dry

1 Tbsp. curry powder

2 3/4 tsp. sea salt, divided

6 Tbsp. olive oil, divided

3 cloves garlic, finely chopped

12 oz. baby spinach

1/2 tsp. black pepper

1 mango, peeled and chopped

1 small red onion, finely chopped

3 Tbsp. chopped fresh mint

1 1/2 tsp. grated fresh ginger

1/2 tsp. lime zest plus 3 Tbsp. fresh juice (from 2 limes)

Directions

Cook rice according to package directions.

Wrap tofu in two paper towels and place on a dish towel to drain. After 10 minutes, remove the paper towels, wrap tofu in dish towel, and pat dry. The drier the tofu, the crispier it will get when fried.

Cut tofu in half lengthwise and quarter on the diagonal to make 8 pieces.

Combine curry powder and 1 1/2 teaspoons salt in a dish; stir to combine. Press the tofu in the curry mixture until it is well coated.

Heat 2 tablespoons of oil in a large nonstick frying pan over medium-high heat. Cook tofu, turning once, until golden brown, 3-4 minutes per side. Transfer to a plate and cover with foil to keep warm. Wipe frying pan clean. Add 1 tablespoon oil and garlic and cook until fragrant, about 30 seconds. Add a few handfuls of spinach and cook, tossing, adding more a little at a time until bright green and wilted, about 3 minutes. Season with salt and pepper to taste.

Combine diced mango, onion, mint, ginger, lime zest, juice, and remaining 2 tablespoons oil and 3/4 teaspoon salt in a small bowl; toss to combine.

Serve curried tofu over rice with sauteed spinach and mango chutney.