Servings:
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.
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