Mango Coconut Salad and Curried Macadamia Tofu
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Slices of tofu are coated with red chili paste and chopped macadamias, broiled and placed on top of a spinach, mango and coconut salad.
Preheat oven to broil. Drain liquid from tofu package. Cut tofu into 8 1/2" thick pieces. Press tofu wrapped in paper towels between two heavy cutting boards for 15 to 30 minutes to ensure a firm consistency that won't crumble when broiled. Pour oil into a 13x9" baking pan. Heat on middle rack of oven for 5 minutes. Meanwhile, in a food processor, mix together flour and macadamia nuts, pulsing until coarsely chopped. Place flour mixture in a shallow bowl for dredging. In a food processor, combine margarine and curry paste until smooth and mixed evenly.
Coat each piece of tofu with curried margarine, using about 1 teaspoonful on each side. Dredge tofu through flour mixture, pressing generous amounts of nuts into the tofu. Remove pan from oven and carefully add tofu. Broil tofu on middle rack for 10 minutes. Turn tofu pieces over and broil for another 10 minutes. Meanwhile, toast coconut on lightest setting of toaster oven. Peel mangoes by slicing off both ends, then standing fruit on end. Following curve of fruit, peel with a sharp knife from top to bottom. Cut flesh of mango away from pit. Dice into 1/2" cubes. Toss together coconut, mango and spinach in a large salad bowl. Squeeze lime juice over salad and toss again. Divide equally onto 4 dinner plates. Remove tofu from pan and drain off excess oil on a plate lined with paper towels. Lay 2 pieces of tofu onto top each bed of Coconut Mango Salad.
Notes:
Surprise your tofu-phobic family with this recipe that uses macadamia nuts to make a decadent dinner out of heart-healthy tofu.
Submitted By: kk1000
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