Coconut Crusted Tofu Salads
with avocados / almonds / oranges / honey mustard dressing

Name: Coconut Crusted Tofu Salads
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, sliced (vacuum-packed preferable); 1/2 cup Flour, all-purpose; 1 1/2 tsp Salt; 1 tsp Black pepper; 2 Eggs; 1 cup Coconut, shredded (sweetened or unsweetened); 2 Tbsp Oil, cooking (use coconut oil for even more coconut flavor); 1/2 head Lettuce, green leaf, chopped; 2 Oranges, segmented; 1 Avocados, chopped; 1/4 cup Almonds, sliced; ~12 slices Coconut tofu (ingredients listed separately); 1 Tbsp Mustard, Dijon; 1 Tbsp Honey; 1 Tbsp Vinegar, red or white wine; 3 Tbsp Oil, olive

Active: 45 Total: 45

Original GF Paleo Vegetarian

A coating of coconut gives these tofu strips a sweet flavor and crisp crust. Serve the tofu over a fresh salad or serve the salad on the side and dip strips in tangy honey mustard dressing!

Ingredients

Metric

Servings:

Coconut Crusted Tofu:

Tofu, extra-firm - 16 oz , sliced (vacuum-packed preferable)
Flour, all-purpose - 1/2 cup
Salt - 1 1/2 tsp
Black pepper - 1 tsp
Eggs - 2
Coconut, shredded (sweetened or unsweetened) - 1 cup
Oil, cooking (use coconut oil for even more coconut flavor) - 2 Tbsp

Coconut Tofu Salad:

Lettuce, green leaf - 1/2 head , chopped
Oranges - 2 , segmented
Avocados - 1 , chopped
Almonds, sliced - 1/4 cup
Coconut tofu (ingredients listed separately) - ~12 slices

Honey Mustard Dressing:

Mustard, Dijon - 1 Tbsp
Honey - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp
Oil, olive - 3 Tbsp

Prep

Tofu - If tofu is packaged in water, press out liquid first. Slice into 1/2" / 1.3cm thick pieces . (Can be done up 1 day ahead)
Make honey mustard dressing - Combine mustard, honey and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
Lettuce - Chop lettuce. (Can be done up to 2 days ahead)
Oranges / Avocados - Prep as directed and combine.
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

Heat a nonstick pan or skillet over medium heat. Add cooking oil to heated pan. (Note: Don't let the pan get too hot while cooking because the coconut will burn.)
Working quickly (it's easiest to use your hands for this), coat tofu slices first in almond flour, then in egg, then in coconut, pressing coconut into the sides if it doesn't immediately stick. Gently place tofu in heated oil.
Cook tofu strips without moving them, until the bottom turns golden brown, ~4 minutes. Turn to cook on all sides until deep golden brown, ~8 minutes total.
Transfer tofu to a plate lined with paper towels.
Gently toss lettuce with oranges, avocados and almonds. Top with tofu slices and drizzle salads with honey mustard dressing. (Alternatively, serve the salad on the side tossed with half the dressing. Dip tofu strips in the other half of dressing.) Enjoy!

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Coconut Crusted Tofu Salads with avocados / almonds / oranges / honey mustard dressing