Yum. This was a fun new dish to try. Easy & flavorful, it was a nice addition to our dinner plates. The recipe came from The Best Veggie Burgers on the Planet by Joni Marie Newman (thanks for the gift Dan!). This cookbook has been critiqued for using too much TVP, which isn’t something that I usually cook with. I’m happy to report that many of the recipes, especially the more creative ones, don’t have any TVP in them. The recipe below is a good case in point. Simple ingredients and assembly that yielded a tasty meal.
Main dish ingredients:
- 14 ounces of extra firm tofu
- 1 cup panko bread crumbs
- 2 tablespoons madras curry powder
- 1/3 cup chopped macadamia nuts
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 can full-fat coconut milk
I halved the amount of coconut milk in this recipe because it is barely used to coat the tofu. To reduce waste, and to increase the coconut goodness in the meal, I used the other 1/2 can of coconut milk in the rice.
Coconut rice ingredients:
- 1 cup rice
- 1 & 1/2 cups water
- 1/2 cups coconut milk
- 1 teaspoon chopped ginger
Add the ingredients to boiling water, stir for 15 seconds, then reduce to a simmer and cover for 45 minutes. Check it to be sure that the rice is soft before you turn the heat off.
To make the main dish:
Set the oven to 350 degrees and cut the tofu in to 1/2 inch thick slices. Combine the panko, curry, macadamia nuts, paprika, salt and pepper in a shallow bowl. Stir the dry ingredients to form a crumbly mixture. Dip the tofu slices in the coconut milk and then coat the tofu in the crumbles. I worked to get as much of the breading on each piece as possible.
Place the encrusted tofu on parchment paper in a baking sheet and toss it in the oven. Bake for about 30 minutes, flipping them once to get both sides crispy. These little guys make a nice main entree or a good sandwich (with a touch of mayo).