This warm mango sauce is Amazing (yes with a capital “A!”). It’s perfect for dipping tofu and would also make a great tempeh spread, mushroom taco addition or grain bowl sauce. Mangos complement tomato paste perfectly with their natural sweetness.
Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
Tofu
14ozorganic tofu (firm or extra firm, drained and cut into 1” cubes)
¾cuparrowroot powder (or organic cornstarch)
1tbspcurry powder
1tspgaram masala
1tsponion powder
¼tspground cinnamon
¼tspcayenne (optional)
¾tspsalt (optional)
Sweet Mango Sauce
¼cuporganic tomato paste
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2tbsporganic apple cider vinegar
2tbsppineapple juice (fresh or bottled, 100% pineapple)
½cupmango nectar (no added sugar)
2tsporganic tamari (reduced-sodium, or coconut aminos)
½tspground ginger
¼tspground garlic
1tsphot sauce (optional)
¼cupcilantro (optional, chopped)
Directions
1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
Combine all tofu ingredients, except for the tofu, in a medium bowl — this includes the arrowroot powder, garam masala, curry powder, onion powder, cinnamon, cayenne (if using), and salt (if using). Stir until all of the spices are combined with the arrowroot powder.
3
Add the cubed tofu and gently stir until the cubes are coated in the arrowroot powder and spice mixture.
4
Spread the tofu mixture evenly on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.
5
In the meantime, make your sauce: Combine all of the ingredients in a medium stovetop pot. Mix until combined and heat on low-medium until warm. Set aside.
6
Transfer the Curry Tofu Poppers on a plate, top with chopped cilantro, if using, and serve alongside the Sweet Mango Sauce for dipping.
Chef's Notes
Substitutions Instead of organic tofu, use organic tempeh cubes.
Instead of chopped cilantro, add chopped chives or parsley.
Prep Ahead Make the Sweet Mango Sauce ahead of time and store it in the refrigerator for 5–7 days.
Make it a main meal Add the tofu and sauce to your favorite whole grain like brown rice, quinoa, or farro, and include one or two servings of vegetables like broccoli, spinach, or Brussels sprouts. (Double the sauce recipe if you plan to make it a meal!)
Storage Store the tofu in an airtight container in the refrigerator for up to 5 days and reheat in the oven at 400 degrees for 10–15 minutes.
Ingredients
Tofu
14ozorganic tofu (firm or extra firm, drained and cut into 1” cubes)
¾cuparrowroot powder (or organic cornstarch)
1tbspcurry powder
1tspgaram masala
1tsponion powder
¼tspground cinnamon
¼tspcayenne (optional)
¾tspsalt (optional)
Sweet Mango Sauce
¼cuporganic tomato paste
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2tbsporganic apple cider vinegar
2tbsppineapple juice (fresh or bottled, 100% pineapple)
½cupmango nectar (no added sugar)
2tsporganic tamari (reduced-sodium, or coconut aminos)
½tspground ginger
¼tspground garlic
1tsphot sauce (optional)
¼cupcilantro (optional, chopped)
Directions
1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
Combine all tofu ingredients, except for the tofu, in a medium bowl — this includes the arrowroot powder, garam masala, curry powder, onion powder, cinnamon, cayenne (if using), and salt (if using). Stir until all of the spices are combined with the arrowroot powder.
3
Add the cubed tofu and gently stir until the cubes are coated in the arrowroot powder and spice mixture.
4
Spread the tofu mixture evenly on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.
5
In the meantime, make your sauce: Combine all of the ingredients in a medium stovetop pot. Mix until combined and heat on low-medium until warm. Set aside.
6
Transfer the Curry Tofu Poppers on a plate, top with chopped cilantro, if using, and serve alongside the Sweet Mango Sauce for dipping.
