Sweet Chili Coconut Crusted Tofu with Mango Salsa
Ingredients
- 1 16 oz block extra firm tofu
- 1/4 C coconut flour
- 2 TBSP tapioca flour (or cornstarch)
- pinch of salt
- 1 C coconut milk (I used full fat, canned)
- 1 lime
- 1 TBSP sriracha
- 1 TBSP coconut aminos (or soy sauce)
- 1 TBSP sweetener of choice (I used swerve)
- 1/2 tsp powdered ginger
- 1/2 tsp garlic powder
- 1/2 C unsweetened shredded coconut
- 1/2 C GF bread crumbs
- 2 C red cabbage
- 1/4 red onion
- 1/2 C cilantro
- 1 tsp sweetener of choice
- salt and pepper
- 2 yellow mangos
- 1/2 red onion
- 1 jalapeno
- 1 red bell pepper
- 1 firm avocado
- 1/4 C cilantro
- 1 garlic clove
- 1/2 C cherry tomatoes
- 1 lime
- 1/2 tsp salt and pepper
- 1/2 tsp cumin
- Rice
- Sweet Chili Sauce
Tofu coating bowls
- First bowl: 1/4 C coconut flour, 2 TBSP tapioca flour (or cornstarch), pinch of salt
- Second bowl: 1 C coconut milk (I used full fat, canned), 1 lime, juiced, 1 TBSP sriracha, 1 TBSP coconut aminos (or soy sauce), 1 TBSP sweetener of choice (I used swerve), 1/2 tsp powdered ginger, 1/2 tsp garlic powder
- Third bowl: 1/2 C unsweetened shredded coconut, 1/2 C GF bread crumbs
Cabbage slaw
- 2 C red cabbage
- 1/4 red onion
- 1/2 C cilantro
- 1 tsp sweetener of choice
- salt and pepper
Mango salsa
- 2 yellow mangos
- 1/2 red onion
- 1 jalapeno
- 1 red bell pepper
- 1 firm avocado
- 1/4 C cilantro
- 1 garlic clove
- 1/2 C cherry tomatoes
- 1 lime
- 1/2 tsp salt and pepper
- 1/2 tsp cumin
Preparation
Press the tofu and slice it 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 coating in the third bowl.
Place the coated tofu pieces on a parchment-lined baking sheet and spray lightly with oil if desired.
Bake in a 375 degree oven for 30 minutes until slightly golden and crisp.
Prepare the cabbage slaw by combining all slaw ingredients.
Prepare the mango salsa by combining all salsa ingredients.
Serve the coconut crusted tofu over rice with mango salsa, cabbage slaw, and a drizzle of sweet chili sauce.
