Cashew Coconut Crusted Tofu with Pineapple Cucumber Salsa - Slender Kitchen
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Cashew Coconut Crusted Tofu with Pineapple Cucumber Salsa

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278
Calories 
20g
Carbs 
17g
Fat 
16g
Protein 
7
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

Let's talk about tofu for a minute.  Personally I have always been a fan so I am surprised when I see people almost scowl when they hear tofu is being used.  However after longer conversations, usually they have only ever had mushy, flavorless tofu so it actually isn't so surprising they aren't fans.  In my humble opinion, the key to loving tofu is either using a tofu press or towels to press out the extra moisture.  This ensures the tofu can crisp up and that the inside texture isn't soggy, yes soggy.  This simple tofu recipe uses cashews and coconut to create a yummy outside crunch and crust and then pineapple cucumber salsa rounds out the dish.  It's fresh, delicious, and satisfying. 

Prep Time

Cashew Coconut Crusted Tofu with Pineapple Cucumber Salsa

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 16 oz. extra firm tofu, cut into “steaks”
  • 2 U egg whites, whisked
  • 4 tbsp. cashews, chopped finely
  • 4 tbsp. shredded unsweetened coconut
  • Salt and pepper
  • Cooking spray
  • 1 tbsp. vegetable oil
  • 2 cups pineapple, chopped
  • 1 U English cucumber
  • 1/4 cup cilantro
  • 1 U lime, juice and zest

Nutritional Facts

Serving Size: 
4 oz. tofu and 2/3 cup salsa
Amount Per Serving
Calories 278
Calories from Fat 156
% Daily Value *
Total Fat 17g
27%
Saturated Fat 5g
23%
Monounsaturated Fat 5g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 0mg
0%
Sodium 41mg
2%
Total Carbohydrate 20g
7%
Dietary Fiber 4g
16%
Sugars 11g
Protein 16g

Directions

  1. Press the tofu using a tofu press or paper towels to remove most of the liquid.
  2. Combine the cashews and coconut. Season the tofu with salt and pepper. Dip the tofu in the egg whites and press the cashew coconut mixture on to the tofu to create a crust on one side.
  3. Heat the vegetable oil over medium high heat. Add the tofu, cashew side down, until it browns. Flip and cook on the other side for 3-4 minutes until browned and crisp.
  4. Meanwhile toss together the pineapple, cucumber, cilantro, lime juice, and lime juice. Season with salt and pepper if desired.
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