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Coconut Panko Crusted Tofu with Mango Avocado Salad

Coconut Panko Crusted Tofu with Mango Avocado Salad recipe served on a plate with rice.

These tropical temperatures outside had me craving a tropical inspired meal today! Result: This super delicious Coconut Panko Crusted Tofu with Mango Avocado Salad and Coconut Lime Rice.

Crispy tofu pieces, creamy avocado, sweet mango, a hint of spice, lots of lime and coconut flavors….yes please!

Coconut Panko Crusted Tofu with Mango Avocado Salad recipe served on a plate with rice.

Coconut Panko Crusted Tofu with Mango Avocado Salad

Crispy tofu pieces, creamy avocado, sweet mango, a hint of spice, lots of lime and coconut flavors….yes please!
5 from 2 votes
Total Time: 45 mins
Course: Dinner, Side Dish
Cuisine: Asian-Inspired
Keyword: Plant-Based Panko Crusted Tofu, Vegan Panko Crusted Tofu
Author: Alex
Servings: 3

Ingredients

Tofu:

  • 1 block extra firm tofu lightly pressed
  • 1/4 cup coconut milk or other plant milk
  • 2 tbsp corn starch
  • Salt
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup panko bread crumbs
  • 1-2 tbsp coconut oil

Mango Avocado Salad:

  • 1 mango
  • 1 avocado
  • 1 small red onion
  • 1 jalapeño seeded for less heat
  • Juice of 1 large lime
  • Salt to taste
  • A handfull fresh cilantro chopped

Instructions

  • Finely dice red onion and jalapeño, add both to a bowl, and sprinkle with salt and lime juice.
  • In a shallow bowl, whisk together cornstarch and coconut milk, and to a second bowl add breadcrumbs and coconut flakes. If the coconut flakes are very large, I recommend pulsing them in a food processor until smaller in size.
  • Cut tofu in half, each half into slices, and pat slices dry with a clean kitchen or paper towel.
  • Season from both sides with salt.
  • Add each slice to the cornstarch mix, then press them into the coconut breadcrumbs until coated from all sides.
  • Heat up coconut oil in a large (cast iron) skillet, and fry tofu from both sides for about 3 minutes or until golden.
  • Peel mango and avocado, cut them into medium sized pieces, and add to the red onion jalapeño mix together with the chopped cilantro.
  • Serve tofu and mango avocado salad over some rice, and enjoy!

Notes

Tip: Toss any leftover coconut panko mix in the hot pan until golden, and serve it as a crunchy topping!
For the rice, I simply cook white, rinsed rice with salt and coconut water (instead of regular water), then add lemon zest and lemon juice at the end.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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