Coconut Crusted Tofu with Mango Macadamia Nut Salsa

MARINADE:

• 1/2 cup filtered water
• 2 teaspoon soy sauce
• 3 tablespoons tahina
• 1 tablespoon lime juice, fresh squeezed
• 1/2 teaspoon garlic, minced
• Pinch cayenne pepper

CRUST:

• 1 cup dried coconut, toasted
• 2 tablespoons blue or yellow corn meal
• 1 teaspoon coriander, minced
• 1/2 teaspoon chilli powder
• 1/4 teaspoon cumin powder, optional
• 1/4 teaspoon crushed red pepper flakes
• Sea salt and fresh black pepper, ground to taste

MANGO MACADAMIA SALSA:

• 2 cups mango (2 medium), ripe & firm, chopped into  1/2” cubes (may replace with papayas, peaches or banana)
• 1/2 cup macadamia nuts, roasted unsalted, chopped small (may replace with pine nuts or other nuts of your choosing)
• 1/4 cup red onion, diced
• 2 tablespoons Coriander, minced
• 2 tablespoons lime juice, fresh squeezed
• 1 teaspoon jalapeño, seeded & minced (optional)
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon chilli powder
• 1/4 teaspoon cumin powder, optional
• Pinch cayenne pepper
• Sea salt, to taste
• Black pepper, ground to taste

DIRECTIONS:

Preheat oven to 350°F. Place marinade ingredients in a 9” x 13” casserole dish, whisk well, add tofu cutlets and allow to sit for 15 minutes. Flip tofu and let sit for another 15 minutes. Make sure tofu cutlet is well coated with the marinade. Cutlets may also be marinated the day before.

While tofu is marinating, prepare salsa by placing all ingredients in a large bowl &mix well. This may also be prepared the day before.

Place tofu and marinade in oven and bake for 10 minutes. While tofu is baking, place crust ingredients in a small bowl and mix well.

Remove tofu from oven, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes. Remove from oven, place on plate with topping of salsa.   Serves 3, one cutlet per person.  40 minute prep time / 20 minute cooking

NOTE: Not all tofu is created equal. Please use an organic firm or extra firm variety that is packed in water and offered in the refrigerator section of all natural foods stores. The silken variety in the aseptic packaging will not work for this recipe.

YALUMBA
ORGANICALLY GROWN CHARDONNAY
SOUTH AUSTRALIA

Pale straw in color with green hues, the Yalumba Organically Grown Chardonnay has aromas of peach, melon and ripe stone fruits, which are complemented by a touch of funk from the wild yeast fermented characters.

Winemaker: Heather Fraser
Appellation: South Australia, Australia
Varietal: 100% Chardonnay
Analysis: 13.5% alc/vol, 3.39 pH, 5.5 g/L TA

MEXICAN VEGGIE LASAGNE

INGREDIENTS:

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 chopped jalapeño, chopped
• 1 can Italian diced tomatoes
• 1 cup frozen corn
• 2 cans black beans, rinsed and drained
• 1 tablespoon tomato paste
• 2-4 tablespoons chilli powder
• 2 teaspoons ground cumin
• Corn tortillas
• shredded cheddar cheese
• shallots, chopped tomatoes, lettuce, etc.

DIRECTIONS:

Heat some extra virgin olive oil in a large skillet on medium heat. Sauté onion, green pepper, jalapeño, and chopped garlic until tender. Add the can of tomatoes, corn, black beans, tomato paste (and water if more liquid is needed) and spices. Cook until warm.

Grease a baking dish and place a layer of corn tortillas (cut to fit) on bottom of dish. Put half of your bean mixture on top followed by a layer of cheese. Place another layer of tortillas, remaining bean mix, another layer of tortillas and cheese to cover. Place in a 450°F oven and bake 12-15 minutes or until cheese is melted and heated through. Top with any toppings you like.     Recipe compliments of Yalumba.

YALUMBA GALWAY
VINTAGE SHIRAZ

There are aromas of mulberries, black forest cake and licorice that speak of its varietal and regional origins. The palate is ripe and generous with flavors of mulberries, dark chocolate and hints of beetroot. It finishes with cocoa powder like tannins that give evenness and generosity to the wine.

Winemaker: Andrew La Nauze
Appellation: Barrosa, Australia
Varietal: 100% Shiraz
Analysis: 13.5% alc/vol, 3.56 pH, 6.3 g/L TA