Just because you want to eat vegetarian, doesn’t mean you have to give up satisfying fork-and-knife meals (often associated with meat). Here, you’ll make a curry-seasoned steak out of tofu and pan-sear them until crispy and golden. (Hint: extra-firm tofu ensures the steaks will keep their shape during cooking) Then, you’ll serve the tofu steaks over rice and garlicky spinach with a piquant fresh mango chutney. If you’re sensitive to raw onion, mix the chopped onion and lime juice for the chutney before prepping or cooking anything else. The acidic lime juice will soften the onions and help tame any potential indigestion.
1 cup long-grain white rice
14 ounces extra-firm tofu, drained and patted dry
1 tablespoon curry powder
2¾ teaspoons kosher salt, divided
5 tablespoons olive oil, divided
3 cloves garlic, finely chopped
12 ounces baby spinach
½ teaspoon freshly ground black pepper
1 mango, peeled and chopped
1 small red onion, finely chopped
3 tablespoons chopped fresh mint
1½ teaspoons grated fresh ginger
½ teaspoon lime zest plus 3 Tbsp. fresh juice (from 2 limes)
Sat fat 3g
How to Make It
Cook rice according to package directions.
Halve tofu lengthwise and quarter on the diagonal to make 8 pieces.
Combine curry powder and 1½ teaspoons salt in a dish. Dredge tofu in mixture, pressing to adhere.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Cook tofu, turning once, until golden brown, 4 to 6 minutes. Transfer to a plate; wipe skillet clean. Add 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add a few handfuls of spinach and cook, tossing, adding more as there is room, until bright green and wilted, 2 to 3 minutes. Season with pepper and ½ teaspoon salt.
Combine mango, onion, mint, ginger, lime zest and juice, and remaining 2 tablespoons oil and ¾ teaspoon salt in a small bowl; toss to combine. Serve tofu over rice with spinach and mango chutney.
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