Coconut Encrusted Tofu with Chana Panaang

Posted on March 14, 2019

Ingredients

Tofu Crust:

1 cake extra firm organic tofu, cut into 8 pcs.

¼ cup organic coconut milk

¼ cup shredded coconut

1/3 cup organic bread crumbs (Sub GF)

¼ tsp Garam Masala- spice mix

¼ tsp curry powder

¼ tsp salt

Panaang Curry:

1 Tbsp coconut oil

1 Onion, cut into slivers

1 Tbsp chopped garlic

1 Tbsp chopped ginger

1 tsp curry powder

1 tsp turmeric

½ tsp salt

½ tsp Garam Masala

1 orange pepper- diced large

2 cups Broccoli floret’s

1 can organic chick peas

¾ tsp sugar

2 tsp red curry paste

remainder of can of coconut milk

2 Tbsp cilantro- optional

1 Tbsp chopped cilantro or parsley for garnish

Directions:

1. Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.

2. Sprinkle cutlets on both sides lightly with curry powder, salt, and Garam Masala. Rub in. Let marinate for one hour.

3. Combine shredded coconut, bread crumbs, ¼ tsp Garam Masala, ¼ tsp curry powder, and ¼ tsp salt in shallow dish. (I use a pie pan)

4. In another shallow dish, measure out ¼ cup of the liquid coconut milk (below the cream top) Dip tofu in coconut milk and then in coconut/bread crumb mixture. Bread both sides of the tofu with mixture.

5. Lay tofu cutlets out on a sprayed cookie sheet lined with parchment paper and bake at 375 for 15 minutes, turn over and bake another 10 minutes or until golden brown on both sides.

6. Meanwhile, cover bottom of wok with coconut oil. When hot, sauté onions on medium heat for 5 minutes. Add garlic and ginger and cook for a few more minutes. Then add the curry powder, turmeric powder, and salt. Then cook for another few minutes. Add the peppers, then the broccoli, then the chick peas, and sauté for a few more minutes, and then add the Garam Masala and sugar.

7. Make a mixture with the remainder of the coconut milk, and red curry paste and add to wok with vegetables. Reduce the heat and cook for 3 minutes. Add the 2 Tbsp of cilantro if using, and stir in.