“Caribbean Snack: Coconut-Curry Tofu Bites With Mango Salsa”
This scrumptious Caribbean snack features tender coconut curry tofu bites paired with a vibrant mango salsa. It's a delicious and healthy vegan option that combines traditional Caribbean flavors for an appetizer or main dish.
Allergens
Soy (from tofu), Coconut
Ingredients
- Firm tofu (14 oz)
- Olive oil (2 tbsp)
- Curry powder (2 tsp)
- Ground cumin (1 tsp)
- Salt (1/2 tsp)
- Black pepper (1/4 tsp)
- Full
- fat coconut milk (1 cup)
- Fresh mango (2 cups, diced)
- Red onion (1 small, finely chopped)
- Red bell pepper (1, seeded and finely chopped)
- Cilantro (1/4 cup, chopped)
- Lime juice (3 tbsp)
- Chili flakes (1/2 tsp)
- Avocado oil (for brushing)
Instructions
- a. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. b. Drain and press the tofu to remove excess water. Cut into 36 bite sized cubes. c. In a medium bowl, whisk together curry powder, cumin, salt, and pepper. Add the tofu cubes and toss until evenly coated. d. Arrange the coated tofu on the prepared baking sheet, leaving space between each piece. Bake for 25 30 minutes or until golden brown, turning halfway through. e. In a separate bowl, mix together mango, red onion, red bell pepper, cilantro, lime juice, and chili flakes. Set aside. f. In a small saucepan, heat coconut milk over low heat until steaming but not boiling. Remove from heat and let cool slightly. g. To serve, brush tofu bites with avocado oil and sprinkle with additional seasonings if desired. Arrange on a serving plate and drizzle with warm coconut milk. Top each bite with a spoonful of mango salsa.
Chef’s Insight
Allow the tofu to marinate in the spice mixture before baking for added flavor.
Notes
Be sure to press the tofu well to remove excess water for better absorption of flavors.