Chile-Coconut Crusted Tofu with Lime Scented Vegetables, Quinoa, and Major Grey Mango Chutney
Makes 4 servings
For the Veggies
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 red onion, halved and sliced into half moons
4 cloves garlic, roughly chopped
1 tablespoon grated ginger
2 tablespoons soy sauce
juice of half a lime
Heat oil over high heat in a large skillet. Add peppers, onion, garlic and ginger all at once. The goal is to just barely soften these ingredients and bring out their flavors. Saute for about 3 minutes. Remove from heat and place veggies in a large bowl, for the time being. Add soy and lime juice and combine.
For the Tofu
4 tablespoons canola oil or coconut oil
1/2 cup cornstarch
1 tablespoon red chile powder
2 teaspoons red chile flakes
1 teaspoon cumin
4 tablespoons flaked coconut
1 pound tofu, pressed, cut widthwise into 8 rectangles and then each rectangle cut into a triangle
Heat the oil over medium high heat.
Combine cornstarch, chile powder and flakes, cumin, and coconut in a shallow bowl. Dredge the tofu pieces in the mixture, being careful that dredged pieces do not touch one another as they will become stuck together.
Fry the tofu on one side until crispy and dark golden. Flip finish other side.
4 cups cooked quinoa, warmed
1 jar Major Grey's Mango Chutney
1 avocado, sliced
4 tablespoons chopped cilantro
On each of four plates divvy the quinoa, vegetables, and avocado. Arrange four pieces of tofu on each plate and top with a generous dollop of chutney and 1 tablespoon cilantro.