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.
Cashew Coconut Crusted Tofu with Pineapple Cucumber Salsa
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- 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
Press the tofu using a tofu press or paper towels to remove most of the liquid.
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.
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.
Meanwhile toss together the pineapple, cucumber, cilantro, lime juice, and lime juice. Season with salt and pepper if desired.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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