Coconut Crusted Tofu with Mango Chutney


baked coconut crusted tofu with mango chutney

Sweet and savory are the best two words to describe this tasty treat. I’ve always been a fan of chutney with Indian food, but I thought it was go nicely on something else. Namely, these baked coconut tofu steaks. Nothing says “yum” like toasted coconut! The mango chutney can be made as spicy or as mild as you like. You’ll probably want to start making the mango chutney first, because it takes slightly longer to make than the tofu.

Ingredients for Coconut Crusted Tofu:
2 packages extra firm tofu, sliced into 1/2 inch slabs (will yield about 5 slabs per package)
1 cup panko bread crumbs
3/4 cup sweetened coconut flakes
1 cup unsweetened soy milk, like Silk brand
3 tbsp flax seed meal

Make Tofu:
Preheat oven to 370°. Slice tofu into slabs (about 10 pieces) and gently press dry with a clean kitchen towel or paper towels. In a blender, combine the panko bread crumbs and coconut flakes. Pulse until coconut is finely chopped. Place the bread crumb and coconut flake mixture into a cereal bowl. Pour unsweetened soy milk into another cereal bowl and stir in flax meal. Let sit for 10 minutes to thicken. Once thickened, gently stir a few times. Take each slice of tofu one at a time and gently submerge in the soy milk, then roll it gently in the coconut bread crumb mixture. Press gently to make as much bread crumb mixture sticks to the tofu as possible. Place on cookie sheet and repeat with all tofu slices.  Bake for 25 minutes, or until golden brown on both sides.


Ingredients for Mango Chutney:
3 large mangoes
1 bunch of green onion, chopped
1/2 cup apple cider vinegar
1/2 cup agave nectar (or honey if you aren’t vegan)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 – 1/2 tsp ground red pepper or red pepper flakes (optional)

Make Mango Chutney:
Peel mangoes with a vegetable peeler to reserve as much flesh as possible and dice into small/medium chunks. In a small pot add all ingredients and simmer on medium heat for 10 minutes, then reduce to medium low or low heat and simmer for another 30 minutes, or until desired consistency is reached.

Serve the coconut crusted tofu with a heaping serving of mango chutney, sweet chili sauce and fresh chopped cilantro. Tofu recipe makes 3-4 servings. Mango chutney recipe makes up to 10 servings.

Advertisements

One thought on “Coconut Crusted Tofu with Mango Chutney

Comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s