1 block extra firm tofu, lightly pressed
1/4 cup coconut or other plant milk
2 tbsp cornstarch
1/2 cup unsweetened coconut flakes
1/2 cup panko bread crumbs
1-2 tbsp coconut oil
Mango Avocado Salad:
1 small red onion
1 jalapeño (seeded for less heat)
Juice of 1 large lime
Salt to taste
A handful of chopped cilantro
Finely dice red onion and jalapeño, add both to a bowl, and sprinkle with salt and lime juice.
In a shallow bowl, whisk together cornstarch and coconut milk, and to a second bowl add breadcrumbs and coconut flakes. If the coconut flakes are very large, I recommend pulsing them in a food processor until smaller in size.
Cut tofu in half, each half into slices, and pat slices dry with a clean kitchen or paper towel.
Season from both sides with salt.
Add each slice to the cornstarch mix, then press them into the coconut breadcrumbs until coated from all sides.
Heat up coconut oil in a large (cast iron) skillet, and fry tofu from both sides for about 3 minutes or until golden.
Peel mango and avocado, cut them into medium sized pieces, and add to the red onion jalapeño mix together with the chopped cilantro.
Serve tofu and mango avocado salad over some rice, and enjoy!
Tip: Toss any leftover coconut panko mix in the hot pan until golden, and serve it as a crunchy topping!
For the rice, I simply cook white, rinsed rice with salt and coconut water (instead of regular water), then add lemon zest and lemon juice at the end.