Coconut-Crusted Tofu with Mango Salsa
Light and crispy coconut-crusted tofu meets sweet and tangy mango salsa for the tropical plant-based dinner of your dreams.
Servings 4 servings
Calories 919kcal
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
Instructions
- 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: 1serving | Calories: 919kcal | Carbohydrates: 91g | Protein: 34g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 827mg | Potassium: 1177mg | Fiber: 21g | Sugar: 31g | Vitamin A: 8218IU | Vitamin C: 148mg | Calcium: 335mg | Iron: 4mg
