This is a yummy dish that can be served as an appetizer or accompanied with your favorite green salad and whole grain dish for a complete meal. I like things on the spicy side, hence the cayenne pepper. I had this dish recently at Busboys and Poets in Washington DC and recreated a version of it. This makes 2 servings.
Author: Darrilyn Vassar-Jackson
1 lb extra firm tofu, drained
½ cup whole wheat flour
¼ cup panko bread crumbs
½ cup shredded unsweetened coconut
3 - 4 Tablespoons unsweetened almond milk
2 Tablespoons olive oil
¼ teaspoon cayenne
⅛ tsp paprika
¼ tsp garlic powder
⅛ tsp sea salt
¼ cup Braggs Liquid Amino or reduced sodium soy sauce
2 Tablespoons of fresh lime or lemon juice
Pinch sea salt
Pinch garlic powder
Drain and pat tofu dry. Cut into large bite size cubes. Marinade for 30 minutes to an hour.
On a plate, combine ¼ cup whole wheat flour, cayenne pepper, paprika , garlic powder and ⅛ tsp sea salt to make a dry flour mix
In a small bowl, place ¼ cup whole wheat flour and 3- 4 TBSP of coconut or almond milk, forming a thin paste.
In another bowl, mix shredded coconut and panko bread crumbs.
Dredge each marinated tofu cube in dry flour, coating the sides evenly.
Place the floured tofu cubes in the bowl with flour paste and coat.
Next, roll the tofu cubes in the coconut/crumb mixture.
In a skillet over medium-high heat, heat olive oil; cook tofu until golden brown on all sides.