Fresh tofu roasted in a spicy mixture of maple syrup and cayenne pepper then tossed in coconut shreds and pan fried until golden brown and crisp. Creamy grits serve as a base, cooked with coconut milk and garnished with cilantro and quick seared snap peas.
Creole Coconut Tofu
1lb fresh tofu, cut into large cubes
salt and pepper
1c maple syrup
1/4 tsp cayenne pepper
1/2 cup rice flour
2/3 cup shredded coconut
1 1/2 tablespoons creole seasoning
Canola oil for frying
1 tablespoon finely chopped fresh cilantro leaves
Preheat the oven to 400.
Season the tofu with salt and pepper.
In a large baking dish, combine the maple syrup and cayenne. Add the tofu and toss. Roast for 25 minutes, tossing every 7 minutes. Let tofu cool in baking dish. Reserve marinade.
In a large paper bag or a bowl, combine the rice flour, coconut shreds and creole blend. Toss the cooled maple tofu thoroughly in the dry mixture. Shake off any excess.
Fill a shallow frying pan with 1/4" canola oil and heat to 350. Fry tofu until golden brown and drain on paper towels. Sprinkle with a little sea salt. Toss the tofu back in the reserved marinade and fold in cilantro.
1 1/4c coconut milk
1 tsp salt
1c quick cooking grits (not instant)
1/4c earth balance vegan butter
salt and pepper to taste
In a small pot, bring the water, coconut milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously. Let the mixture return to a boil, cover, lower temperature and cook for 20 minutes, stirring occasionally. Add more water if necessary. Stir in butter and season with more salt and pepper. Serve hot.
Seared Snap Peas
1 tbl canola oil
3c snap peas
2 tbl lemon juice
1/2 tsp salt
1 tsp pepper
In a large saute pan, heat the oil until very lightly smoking. Add the snap peas, lemon juice, salt and pepper and toss. Saute for 3-5 minutes until the snap peas are crisp-tender and have seared slightly.
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