Coconut Crusted Tofu Salad
with avocado / almonds / oranges
A version of this fresh summery salad was first featured in 2016.
Smarts: The key to getting the coconut crust a nice golden brown is controlling the temperature of the pan as it cooks. Keep a close eye on it and reduce the temperature if the coconut starts to brown before the tofu is warmed through.
Ingredients
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm slices (vacuum-packed preferable)
- Lettuce, green leaf - 1 head , chopped (sub any lettuce)
- Oranges - 2 , segments (sub canned mandarin oranges, drained)
- Avocados - 1 , chopped
- Flour, all-purpose - 1/2 cup
- Salt - 1 1/2 tsp
- Black pepper - 1 tsp
- Eggs - 2
- Coconut, shredded - 1 cup
- Oil, cooking - 2 Tbsp (use coconut oil for even more coconut flavor)
- Almonds, sliced - 1/4 cup
- Mustard, Dijon - 1 Tbsp
- Honey - 1 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 4 Tbsp
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick slices. (Can be done 1 day ahead)
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Make honey mustard dressing - Combine mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
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Lettuce - Chop lettuce. (Can be done up to 2 days ahead)
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Prep breading stations - Set out three shallow baking dishes or bowls. Combine flour, salt, and pepper in the first dish. Whisk eggs in the second dish. Put coconut in the third dish.
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Make
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Heat a large nonstick pan over medium heat. Add cooking oil to heated pan. (Note: Don’t let the pan get too hot while cooking or the coconut will burn.)
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Working quickly (it’s easiest to use your hands), coat tofu slices first in flour, then in egg, then in coconut, pressing coconut into the tofu if it doesn’t easily stick. Gently place tofu in heated oil.
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Cook tofu slices, without moving them, until the bottom turns golden brown, ~4 minutes. Turn and cook on the other side until tofu is heated through, ~3 minutes more.
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Transfer tofu to a paper towel-lined plate.
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Gently toss lettuce with oranges, avocados, and almonds. Top with tofu and drizzle salads with honey mustard dressing. (Alternatively, serve the salad on the side tossed with half the dressing. Dip tofu in the other half of dressing.) Enjoy!
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