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6 ounces fresh firm tofu, drained and pressed to remove moisture
Mix salsas separately and let them sit for at least an hour before serving time.
Finely mash tofu in a bowl. Add following ingredients through salt. Mix gently.
Form into patties, roll in seasoned panko, chill for 2 hours.
Sauté patties in olive oil using a nonstick pan until golden on each side. Bake at 400°F for 10 to 15 minutes.
Lace coconut cream on plate in circular pattern, place 2 cakes on top, top each with one kind of salsa.
Poster's Notes:
Substitute freeze dried herbs or dried if you wish but it definitely makes a difference if you use fresh.
I use kosher salt instead of Hawaiian salt.
For the coconut milk, light works fine for me but if you're not on a diet it's worth it to use regular.
For the soy sauce, Shoyu or Tamari are two types of soy sauce, much better than regular.
Posted by Andrea Bradford
Nutritional Info Per Serving: N/A
1/4 cup seasoned panko flakes
1/8 cup scallions, minced
1 tsp. fresh ginger, chopped
1 tsp. fresh garlic, chopped
1 tsp. fresh mint, chopped
1 tsp. fresh basil, chopped
1 tsp. fresh cilantro, chopped
1/8 cup chili sauce
1 tsp. Hawaiian salt
3/8 cup extra virgin olive oil
1 tbsp. Mango Salsa (click here for recipe)
1 tbsp. Tomato Salsa (click here for recipe)
Coconut Cream (click here for recipe)
Panko flakes can be at Asian stores or supermarkets with a decent Asian section.