Coconut-Crusted Tofu With Black Bean Slaw

Crispy golden tofu pairs delightful with a zesty bean and broccoli slaw in this quick weeknight dinner.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• Nonstick cooking spray
• ¾ cup panko breadcrumbs
• ½ cup shredded or flaked coconut
• 1 egg
• 6 tablespoons unsweetened light coconut milk, divided
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1 18-ounce package firm tofu
• 2½ cups packaged shredded broccoli (broccoli slaw mix)
• 1 15-ounce can no-salt-added black beans, rinsed and drained
• 1 8-ounce can mandarin orange sections, undrained
• ¼ cup rice vinegar
• ¼ teaspoon crushed red pepper

Directions

1. Preheat oven to 450°F. Line a baking sheet with foil; coat foil with cooking spray. Set baking sheet aside. In a blender or food processor combine breadcrumbs and coconut. Cover and blend or process until coconut is finely chopped. Transfer to a shallow dish. In another shallow dish whisk together egg, 4 tablespoons coconut milk, coriander and salt.
2. Drain tofu; cut crosswise into four slices. Cut each slice in half diagonally to make two triangles. Pat dry with paper towels. Dip tofu triangles into egg mixture, then into breadcrumb mixture, turning to coat all sides. Place on the prepared baking sheet. Coat tops of tofu with cooking spray. Bake about 10 minutes or until golden and heated through.
3. To prepare slaw, in a large bowl, combine broccoli and black beans. Drain mandarin oranges, reserving 2 tablespoons juice. Add the reserved juice, rice vinegar, remaining 2 tablespoons coconut milk and crushed red pepper to broccoli mixture; toss to coat. Gently stir in mandarin oranges.
4. Divide slaw among serving plates. Top with tofu triangles.

Nutritional Information

Per Serving: 328 Calories, Total Fat: 11 g, Saturated Fat: 5 g, Cholesterol: 47 mg, Carbohydrates: 39 g, Fiber: 9 g, Total Sugars: 12 g, Protein: 21 g, Sodium: 711 mg, Potassium: 561 mg

© Dotdash Meredith. All rights reserved. Used with permission.