This is one of my favorite Summer recipes! The Coconut Encrusted Tofu is light and crispy, while the Mango Salsa is colorful, juicy, and bursting with flavor! Both parts of the recipe, the tofu, and the salsa, can be used to create other dishes. Be creative, mix, and match, and have fun!

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Preheat oven to 375°

Ingredients:

Tofu Crust:

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

¼ cup organic coconut milk

½ cup shredded coconut 

½ cup organic bread crumbs or corn flakes

¼ t. salt

Mango Salsa:

3 Mangos

1 red pepper, diced

1 small red onion, diced fine

2 Limes, juiced

3 Tbs. Fresh Cilantro

1 Tbs. Honey

¼ t. salt

Quinoa Tabouli

2 cups cooked quinoa
¾ cup fresh lemon juice
1 cup finely diced tomatoes
1/2 cup thinly sliced scallions
1 cup chopped cucumber
¼ cup olive oil

¼ cup vegetable broth
1 cup chopped fresh flat leaf parsley
1 cup chopped fresh mint leaves
salt and pepper to taste 

Instructions:

For Quinoa Tabouli

Combine all ingredients in bowl and season with salt and pepper. Refrigerate for 1 hour to meld flavors 

For Tofu:

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

2. Combine coconut and corn flakes (or bread crumbs) in a shallow dish. Dip tofu in coconut milk and then in coconut mixture. Bread both sides of the tofu with mixture.   

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

4. Meanwhile, combine the ingredients for the Mango Salsa in a bowl and toss well.

5. Lay Tofu Cutlets out on a platter and spoon Mango Salsa on top, down the center. 

6. Garnish with cilantro and serve immediately.