Coconut Crusted Tofu with Mango Macnut Salsa
1 pound organic tofu-extra firm, sliced into 3 cutlets [b]Marinade:[/b]
1/2 cup filtered water
2 teaspoon tamari or soy sauce
3 tablespoons tahini
1 tablespoon lime juice, fresh squeezed
1/2 teaspoon garlic, minced
pinch cayenne pepper [b]Crust:[/b]
1 cup dried coconut, toasted
2 tablespoons blue or yellow corn meal
1 teaspoon cilantro, minced
1/2 teaspoon chili powder
1/4 teaspoon cumin powder, optional
1/4 teaspoon crushed red pepper flakes
sea salt and fresh black pepper, ground to taste [b]Mango Macnut Salsa:[/b]
2 cups mango (2 medium), ripe & firm, chopped into 1/2” cubes (may replace with papayas,
peaches or banana)
1/2 cup macadamia nuts, roasted unsalted, chopped small (may replace with pinenuts or
other nuts of your choosing)
1/4 cup red onion, diced
2 tablespoons Cilantro, minced
2 tablespoons lime juice, fresh squeezed
1 teaspoon jalapeño, seeded & minced (optional)
1/2 teaspoon garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon cumin powder, optional
pinch cayenne pepper
sea salt, to taste
black pepper, ground to taste
Loving preparation
1. Preheat oven to 350° Fahrenheit. Place marinade ingredients in a 9” x13” casserole dish, whisk well, add tofu cutlets and allow to sit for 15 minutes. Flip tofu and let sit for another 15 minutes. Make sure tofu cutlet is well coated with the marinade. Cutlets may also be marinated the day before the dish is prepared.
2. While tofu is marinating, prepare salsa by placing all ingredients in a large bowl & mix well. This may also be prepared the day before.
3. Place tofu and marinade in oven and bake for 10 minutes. While tofu is baking, place crust ingredients in a small bowl and mix well.
4. Remove tofu from oven, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes. Remove from oven, place on plate with topping of salsa. Enjoy.
A note on tofu: Not all tofu is created equal. Please use an organic firm or extra firm variety that is packed in water and offered in the refrigerator section of all natural foods stores. The silken variety in the aseptic packaging will not work for this recipe.
Serives: 3, 1 cutlet per person
SO HOW'D IT GO?
OMG, I've been making this for 7 years. Whole family loves it. I actually sub peanut butter for tahini! YUMMY
It is really fantastic...lovely...I will try it at home...
Definitely a 5 star recipe.
This was fantastic. Followed the recipe exactly but subbed one of the tablespoons of lime juice with lemon juice in the salsa (ran out of lime). This might be the best recipe I have tried off this site.
It really didn't take too long to make either and wasn't really that hard. I didn't think it was too much work. Start to finish in less than an hour.
ZOMG... this looks sooo yummy.... trying this tonight
The mango salsa had to be one of the best salsas I have ever eaten! It blended perfectly with the flavors of the tofu and coconut.
I've been wanting to make this forever and I finally did, and it was so worth the wait. This is by far the best tofu I've ever eaten, homemade or restaurant. I did pretty much everything according to the recipe, but I used cashew butter in place of the tahini (and only used about a tablespoon), and omitted the cilantro because my sister hates it. I also cut the tofu block into 6 cutlets instead of 3, because with 3 they seemed a bit too thick. My entire family loved it, and even my brother who eats almost nothing except for noodles and chicken liked it. If you need a fancy dish or just have lots of time to cook, make this!
I thought this recipe was great -- I didn't get it from vegweb, but from the weekly(?) emails that world fusion sends out with free recipes from the cookbook...
I made it for a (non-veg) friend's birthday, and it was delicious! Time consuming, yes, but delicious nonetheless. Definitely great if you're looking to impress. And no, I wasn't trying to rhyme the last two sentences...
or that one.
So nice to eat tofu in a new way! This recipe is really amazing. I added crushed macadamias to the crust ingredients, and served this dish with sauteed spinach & sweet potato fries. Try it--time consuming, but so very good.
:o This was so fantastic! I made it for a fusion dinner party I was hosting and it was everyone's favorite dish! (Of course, I used pine nuts instead of macadamias, but it was still fantastic).
Thank you Vegan World Fusion Cuisine ;D ;D