Mango-Glazed Caribbean-Style Tofu

Name: Mango-Glazed Caribbean-Style Tofu with Creamy Coleslaw and Green Onion-Lime Rice
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 unit Tofu; ¾ cup Basmati Rice; 170 g Coleslaw Cabbage Mix; 1 unit Green Onion; 1 unit Lime; 4 tbsp Mango Chutney; 2 tbsp Mayonnaise; 6 g Caribbean Spice Blend; 1 tbsp Soy Sauce; 0.13 tsp Pepper*; ¼ tsp Salt*; 1 tbsp Butter*; 1.5 tbsp Oil*; ½ tsp Sugar*

with Creamy Coleslaw and Green Onion-Lime Rice

Get Up To 20 Free Meals + Free Sides for Life

Taste the Islands with this Caribbean-style tofu, seasoned with our Caribbean Spice Blend, then topped with a sweet and umami mango chutney glaze. Creamy coleslaw and zesty green onion-lime rice make every bite an adventure.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coleslaw mix (carrot, green cabbage, red cabbage) • Basmati rice • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Limes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika).

Tags:

Veggie

Allergens:

Soy

•Egg

•Mustard

•Sulphites

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Tofu

(Contains: Soy May contain traces of: Wheat)

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

1 unit

Green Onion

1 unit

Lime

4 tbsp

Mango Chutney

(May contain traces of: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

6 g

Caribbean Spice Blend

(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

0.13 tsp

Pepper*

¼ tsp

Salt*

1 tbsp

Butter*

(Contains: Milk)

1.5 tbsp

Oil*

½ tsp

Sugar*

Nutrition Values

Calories810 kcal

Fat36 g

Saturated Fat8 g

Carbohydrate95 g

Sugar24 g

Dietary Fiber6 g

Protein24 g

Cholesterol25 mg

Sodium1400 mg

Trans Fat0.4 g

Potassium500 mg

Calcium650 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Zester

•Large Bowl

•Whisk

Cooking Steps

PDF

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt.
Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low.
Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season all over with Caribbean Spice Blend, salt and pepper.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
When hot, add tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Cook for 1-2 min per side, until golden.
Transfer tofu to a parchment-lined baking sheet.
Roast in the middle of the oven for 6-8 min, until golden.

Meanwhile, zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
To a large bowl, add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
Add coleslaw cabbage mix to the dressing. Toss to coat.

Reheat the same pan (from step 2) over medium.
When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper and stir to combine.
Remove the pan from heat.

Meanwhile, thinly slice green onions.
Fluff rice with a fork, then add half the green onions and remaining lime zest.

Thinly slice tofu.
Divide rice, tofu and coleslaw between plates.
Spoon glaze from the pan over tofu and sprinkle with remaining green onions.
Squeeze a lime wedge over top, if you like.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and roast tofu the same way the recipe instructs you to season and roast chicken, decreasing roasting time to 6-8 min, until golden.

Plate tofu in the same way the recipe instructs you to plate the chicken.