Cashew Coconut Crusted Tofu with Pineapple Cucumber Salsa

By on
Jump to Recipe keyboard_arrow_down
278 CALORIES 20g CARBS 17g FAT 16g PROTEIN
5
Freestyle™ SmartPoints™ New!
(7 Old SmartPoints™)
(6 PointsPlus®)

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. 

videocam Slender Kitchen Videos

The Recipe

Cashew Coconut Crusted Tofu with Pineapple Cucumber Salsa

PREP TIME: 20 Min
COOK TIME: 10 Min
TOTAL TIME: 30 Min
  • printPrint Recipe
  • file_downloadDownload PDF

Ingredients

US METRICS
  • 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

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points

Instructions

(Hide Photos)
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.

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

* 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.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
0 Comments
On Cashew Coconut Crusted Tofu with Pineapple Cucumber Salsa
user image
Instagram
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.