A jar of chutney makes a killer dipping sauce, sandwich spread, and curry topper, but you can build a whole meal around chutney by turning it into a marinade for a sheet-pan supper. We used Trader Joe’s spicy Sri Lankan Mango Chutney here, but this applies to any chutney, whether you get it from TJ’s or your local grocery store, or even as leftovers from a dinner out.
Typically, cooks pair chutney with rich meat dishes and curries, and you’ll often find it as a jam substitute in the charcuterie board kingdom. Unlike other fruity preserves that are made with pectin and loads of sugar, jarred chutneys are more about the balance of sweet (fruit and sugar), spice (chiles, garlic, herbs, dry spices), and tang (vinegar), which cuts through the richness and fattiness of these dishes and can help neutralize the heat in spicy foods.
This sheet-pan supper leans on that complexity with a marinade-turned-sauce that adds bright, punchy notes to veggies and tofu with minimal added ingredients.
Sheet-Pan Mango Masala Veggies and Tofu
Yield: 4 servings
Ingredients:
- 2 tablespoons grapeseed oil, plus more for pan
- 16 ounces extra-firm tofu, drained and cut into ½-inch-thick slices
- ½ cup mango chutney, plus more for serving
- 1 cup plain coconut yogurt (or other nondairy yogurt), plus more for serving
- 1 tablespoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- 2 small sweet potatoes, peeled and cubed
- 1 medium head cauliflower, cut into small florets
- 1 small red onion, thinly sliced
- Cooked white rice, for serving
Procedure:
- Heat oven to 425 degrees F. Oil a large sheet pan and set aside.
- To drain the tofu, place the slices in a single layer on a paper towel–lined baking sheet. Top with a double layer of paper towels. Place a cutting board or another baking sheet on the tofu and weigh it down with cans or a cast-iron skillet. Let stand for 15 minutes. Unwrap and slice into cubes.
- In a large bowl, combine mango chutney, yogurt, oil, garam masala, turmeric, red pepper flakes, and salt. Add the cubed tofu and all veggies to the bowl and toss to coat. Let marinate for 20 minutes and up to 2 hours.
- Spread the mix evenly onto the prepared baking sheet, and bake for 20 minutes. Toss, and bake an additional 10 to 15 minutes or until the sweet potatoes are tender and the tofu starts to brown on the edges.
- Serve over rice with additional chutney and yogurt for topping, as desired.
Notes and Substitutions:
- For an added protein boost, you can add a jar of drained and rinsed chickpeas to the mix. Just make sure you don’t overcrowd the baking sheet or your veggies will steam and be mushy. Use two baking sheets if necessary.
