Coconut Crusted Tofu nuggets w/ Mango Ketchup

in Recipes

Submitted by Samuel Branch: and Mini Munchers,

Chef Samuel Branch owner of Taste 1 Inc. personal chef services is the proud father of two little girls, one with several food allergies and another who will gladly eat whatever is set before her. Consequently, preparing organic and allergy free foods is equally essential and enjoyable for him. Although Chef Samuel offers a range of services from cooking classes to intimate dinner parties, he is most passionate about finding exciting and healthy meal options for all children. This recipe is a special one for him and his girls in that it incorporates his Caribbean flavors, is fun to prepare and is gluten free!

Coconut Crusted Tofu nuggets w/ Mango Ketchup

Makes 12 Tofu Nuggets
2 Tbsp Canola Oil
½ block Extra Firm Tofu
½ cup Coconut milk (egg if not allergic)
½ cup Brown Rice crisp cereal (ground in the food processor)
½ cup Coconut Flakes (unsweetened)
1 tsp Lime Zest
Salt to taste
Freshly Ground black Pepper to taste


1. Drain the tofu thoroughly and press out all the liquid.
2.Cut the tofu into 1 inch squared cubes and season with salt and pepper.
3.In a small bowl add tofu to coconut milk, coating evenly and leave for a couple minutes.
4.Take another bowl and mix cereal, coconut flakes, and lime zest together.
5.Dredge tofu one by one in the cereal mixture and place on a sheet pan.
6.Let the breaded tofu sit in refrigerator for about 30 minutes and then repeat each step for a second cereal coating.
7.Heat sauté pan with canola oil and pan fry on each side until golden
8. Serve with mango ketchup

Mango Ketchup

1 Tbsp of Olive Oil
½ small Red Onion, finely diced
1 large Ripe Mango, peeled and diced
1 Tbsp Agave Nectar
1 ½  Tbsp Apple Cider Vinegar
ground All Spice, pinch
Salt to taste
Freshly ground black pepper to taste

1. Heat small pan with olive oil and sauté mango and red onions until soft.
2. Add remaining ingredients, stir and remove from heat.
3. Cool and puree in blender
4. Enjoy!