Sunday, April 1, 2012

Chile-Coconut Crusted Tofu with Lime Scented Vegetables, Millet, and Major Grey Mango Chutney

Why so fancy? Because that's what I felt like calling it. It's actually a really simple dinner. 

Originally, this recipe included quinoa. Unfortunately, there are a number of ethical problems with quinoa (n.b. I'm really glad this Mother Jones article gives the original Guardian piece--which lambasted vegans for their quinoa consumption--a reality check). A long time ago, my main interest was in Fair Trade, and so the potential problems that quinoa export is causing is not something I want to be a part of. I've edited this recipe to use millet instead. I actually really like millet a lot. It's pretty similar to quinoa in terms of texture. 

Chile-Coconut Crusted Tofu with Lime Scented Vegetables, Millet, and Major Grey Mango Chutney

Makes: 4 servings

Time: 45 minutes

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.

To serve

4 cups cooked millet, 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.



  1. Hmm, I'm not a big fan of Tofu, I wonder if I could substitute portobello mushroom slices?

    1. Hmm... You should try and let me know how it comes out! I'd be curious. It seems like it would be hard to get the cornstarch etc. to stick to the mushrooms. Of course, I want to know how you have tried tofu in the past, because it can be really good if you make it right! (but terribly bland if not) :)

  2. This is wonderful! My husband is not vegan so I made it with organic chicken and he was a big fan :)