Sweet Chili Coconut Crusted Tofu Mango Salsa Bowl
Ingredients
- 1 16 oz block extra firm tofu
First coating mix
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour
- pinch of salt
Second coating mix
- 1 cup coconut milk
- juice of 1 lime
- 1 tablespoon sriracha
- 1 tablespoon coconut aminos
- 1 tablespoon sweetener of choice
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon garlic powder
Third coating mix
- 1/2 cup unsweetened shredded coconut
- 1/2 cup gluten-free bread crumbs
Cabbage slaw
- 2 cups red cabbage, finely sliced
- 1/4 red onion, thinly sliced
- 1/2 cup cilantro, finely chopped
- 1 teaspoon sweetener of choice
- salt and pepper to taste
Mango salsa
- 2 yellow mangos, chopped
- 1/2 red onion, chopped
- 1 jalapeno, chopped
- 1 red bell pepper, chopped
- 1 firm avocado, chopped
- 1/4 cup cilantro, chopped
- 1 garlic clove, pressed
- 1/2 cup cherry tomatoes, chopped
- juice of 1 lime
- 1/2 teaspoon salt and pepper
- 1/2 teaspoon cumin
To serve
- Rice
- Sweet Chili Sauce
Preparation
Press the tofu for 10 minutes and slice it into slabs, then into strips.
Arrange three bowls with the coating mixtures as specified.
Coat each tofu strip by rolling in the first bowl, dredging in the second bowl, and shaking in the third bowl to coat. Place on a parchment-lined baking sheet and spray lightly with oil if desired.
Bake in a 375 degree Fahrenheit oven for 30 minutes until slightly golden and crisp.
Prepare the cabbage slaw and mango salsa by combining their respective ingredients.
Serve the coconut crusted tofu over rice, with mango salsa and cabbage slaw, drizzled with sweet chili sauce.
