Tropical Salad with Coconut Crusted Tofu

Tropical bowl tofu coconut mango salsa
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Tropical Salad with Coconut Crusted Tofu and Mango Salsa


  • Total Time: 50 minutes
  • Yield: 2-4 servings 1x

Description

Whether you live by the beach or just want to pretend you live by the beach, this is the perfect salad for you. It almost feels unfair to call this dish a salad because it’s so much more than that! The stars of the show are the Coconut Crusted Tofu (or as I prefer, “coconuggs”) and the Mango Salsa. Together, they carry me into pure vacation mode, salt air, palm trees, and sandy feet included. I round the dish out with crunchy lettuce, creamy avocado and refreshing cucumber for a delicious and satisfying complete meal. You’re going to love it! 


Ingredients

Scale

For the Tofu: 

  • 1 14 oz. block extra-firm tofu, drained and pressed, then cubed into 1-inch cubes
  • 2 tbsp low-sodium tamari or soy sauce
  • 3/4 cups all-purpose flour
  • 1/2 tsp cayenne pepper
  • 1 tsp salt, divided
  • 3/4 cup plant milk, such as oat milk or cashew milk
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup panko bread crumbs
  • 2 tbsp sesame seeds
  • 2 tbsp avocado oil, divided

For the Mango Salsa:

  • 2 cups ripe mango, diced small (about 1 large mango)
  • 1/2 cup red onion, minced (about 1/2 small red onion)
  • 1 jalapeno, minced
  • 1/2 cup cilantro, finely chopped (about 1/2 bunch)
  • 1 tbsp lime juice (1 lime)
  • 1/4 tsp salt

For the salad:

  • 1 avocado, thinly sliced (about 3/4 cup)
  • 1 1/2 cups cucumber, thinly sliced (about 1/2 cucumber)
  • Optional: 1 red chili, thinly sliced
  • 2 cups baby butter lettuce (or other lettuce of choice such as baby kale, iceberg, romaine)
  • 1 tbsp olive oil
  • 1/2 tsp lime juice

Instructions

  1. Make the tofu:
    1. Preheat the oven to 425F, line a sheet pan with parchment paper, and spray or brush with 1 tbsp avocado oil. 
    2. Place cubed tofu in a shallow bowl  and pour in the tamari or soy sauce. Toss to coat the tofu and allow it to marinate for at least 10 minutes (or longer if you have time). 
    3. In a medium bowl, whisk together the flour, ½ tsp salt, and ½ tsp cayenne pepper. Pour in the plant milk and whisk until smooth. This is your batter. Add the marinated tofu to the bowl and gently toss so that each piece of tofu is coated in batter. 
    4. In another medium bowl or plate, combine the shredded coconut, panko breadcrumbs, sesame seeds, and ½ tsp salt. 
    5. Working in batches (a few pieces at a time), dip the battered tofu cubes in the panko/coconut mixture and toss to ensure each cube gets a generous coat of breadcrumbs and coconut flakes.  Place the battered and breaded cubes on the prepared sheet pan, brush or spray with the additional 1 tbsp avocado oil, then bake for 25 minutes. After 10 minutes, flip the cubes over so they brown and crisp-up evenly.
  2. While the tofu bakes, make the salsa. Thoroughly combine all the salsa ingredients in a medium bowl. Taste and season with salt if needed.
  3. Assemble: Place a handful (½ cup to 1 cup) baby lettuce on each plate. Squeeze a few drops of lime juice over the lettuce, then drizzle in a small amount of olive oil (about ½ tsp) to lightly dress the lettuce. Top with desired amount of avocado, cucumber, mango salsa, and tofu cubes. I like a generous amount of mango salsa.

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