Ingredients
Coconut Crusted Tofu
- 16 oz high protein super firm tofu, cut into 1" cubes
- ¼ cup coconut flour
- 2 tbsp tapioca flour
- 1 cup plain, unsweetened plant-based milk
- 1 tbsp sriracha, or chili garlic sauce
- 1 lime, juiced
- 1 tbsp coconut aminos, or soy sauce
- 1 tbsp maple syrup
- 1 cup unsweetened shredded coconut
- ½ cup gluten free bread crumbs
Mango Salsa
- 2 yellow mangos, chopped
- ½ small red onion, finely chopped
- 1 jalapeno, finely chopped
- 1 firm avocado, chopped
- ¼ cup cilantro leaves, finely chopped
- 1 lime, juiced
- ½ tsp cumin
- 1 tsp garlic powder
- ½ tsp salt and pepper
Peanut Sauce
- ⅓ cup natural peanut butter
- 1 - 2 limes, juiced
- 2 tbsp rice vinegar
- 2 tbsp sriracha, or chili garlic sauce
- 2 tbsp maple syrup
- 1 tbsp coconut aminos, or soy sauce
- 1 - 3 tbsp water, if needed to thin
To Serve
- 1½ cups jasmine rice, cooked according to package
- 1 bunch tuscan kale, spines removed, finely chopped
- 1 lemon, juiced
- 1 tsp olive oil
Method
- Preheat your oven to 375 degrees and line a large metal baking sheet with parchment paper.
- Arrange 3 medium bowls in a row and to the first one add: the coconut flour and tapioca flour. To the second one add: the milk, lime juice, sriracha, coconut aminos and maple syrup. To the third one add: shredded coconut and breadcrumbs. Use a fork to whisk together the ingredients in each separte bowl.
- Using the fork, place a few tofu cubes at a time into bowl #1 (flour mixture), remove and transfer to bowl #2 (milk mixture), and lastly into bowl #3 (coconut breadcrumb mixture). Be sure to let excess flour and liquid drip off from bowls number 1 and 2. Transfer the coated cubes to the baking sheet. Place in the oven and bake for 25-30 minutes until golden.
- Meanwhile, prepare the salsa by combining all ingredients in a bowl, and prepare the peanut sauce by whisking together all ingredients in a jar. Taste and adjust to your liking.
- Place the chopped kale in a large bowl and drizzle with lemon juice and olive oil. Use your hands to massage for 15-30 seconds until tender.
- Serve by placing kale, rice and mango salsa in 4 serving bowls. Top with crispy tofu and drizzle with peanut sauce.
Nutrition
Serving 1servingCalories 919kcalCarbohydrates 91gProtein 34gFat 48gSaturated Fat 20gPolyunsaturated Fat 5gMonounsaturated Fat 12gSodium 827mgPotassium 1177mgFiber 21gSugar 31gVitamin A 8218IUVitamin C 148mgCalcium 335mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
