“Tofu Mango Tango”- Crispy Baked Tofu with homemade Mango Avocado Salsa
One of the best parts of my week this week was coming to work and finding that a co-worker had handpicked a whole bag full of fresh mangoes. I spent a good part of that day at work trying to think of different ways I could use the mangoes. Last night’s dish was accompanied by a fresh mango-avocado salsa. It was delish!
What You Need:
For Mango Salsa:
1-2 Mangoes (peels and chopped)
Fresh Cilantro (to taste or about 1 Tsp of dried cilantro)
1/2 Red Onion diced
1-2 Haas Avocado diced
1 Lime
1/2 Jalepeno minced (I omitted this for this dish)
1 Tomato (chopped)
Garlic Powder to taste
1. Mix all of the ingredients together then place in fridge to chill.
For Tofu and Black Beans:
1 Block Tofu cut into 1/2” thick rectangles
1 Can Black Beans in Seasoned Sauce
3/4 Cup Frozen Chopped Onions
Chili Powder (to taste)
Set Oven to 400 degrees on convection.
1. Place cut tofu onto greased cookie sheet and place in oven for 40 minutes or until tofu has become crispy.
2. For the black beans, grease a sauce pan and heat on low-medium heat. Then add the onions. Cook onions until they have become soft and cooked thoroughly. Then add entire can of black beans. Season with chili powder. Reduce heat to low then allow to simmer for about 15 minutes.
3. Remove tofu from oven then top with the Mango Avocado Salsa. Serve with a side salad and black beans.
Enjoy!
claire: i want to make this… reminder!
