Make the Hot Mango Sauce: In a medium saucepan, heat the canola oil over medium heat.
Add the sliced onion and chopped bell pepper.
Cover and cook for 10 to 15 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Stir in the hot mango chutney and chopped tomato.
Cover again and let it simmer for 5 more minutes to meld the flavors.
Keep the sauce warm.
Prepare and Broil the Tofu: While the sauce simmers, preheat your oven's broiler and place an oven rack in the highest position. Lightly coat a baking sheet with nonstick cooking spray.
Cut each block of tofu in half crosswise, creating two thinner slabs.
Then, cut each slab into 4 triangles. Generously brush both sides of each tofu triangle with the warm mango sauce—it's okay if some bits of onion and pepper cling to the tofu!
Arrange the triangles on your prepared baking sheet and season with salt and pepper, if desired. Broil for 4 to 5 minutes.
Flip and Finish Broiling: Carefully flip the triangles, brush with more mango sauce, and broil for another 4 to 5 minutes, or until the edges are browned and delightfully crispy.
Steam the Greens: As the tofu broils, bring 1 cup (240 ml) of water to a boil in a large pot with a lid.
Add the mustard greens, cover, and steam for 5 to 7 minutes. Use tongs to turn the greens occasionally, ensuring they cook evenly until crisp-tender.
Serve and Enjoy: To assemble, create a bed of the steamed mustard greens on each serving plate.
Top with 2 crispy tofu triangles and drizzle generously with about ¼ cup of the remaining hot mango sauce.
Serve immediately!
Don't have mustard greens? This dish is fantastic with other robust greens like collard greens, broccoli raab, Chinese broccoli, or even hearty kale.
Adjust steaming time as needed.
