Coconut chutney tofu with chickpea onion rings
| Serves | 2 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Add a twist to your appetizer selection with this healthy and gluten-free dish, featuring onion rings and tofu.
Ingredients
Tofu:
2 pieces (3 oz. each) silken tofu
2 tbsp. grapeseed oil
Salt and pepper, to taste
Chutney:
1/2 cup cilantro leaves, chopped
1/3 cup desiccated coconut
1 tsp. coconut oil
1 Thai chili, chopped
1 shallot, chopped
Salt, to taste
Onion Rings:
1 cup chickpea flour
7 tbsp. water
1/2 tsp. chili powder
1/2 tsp. turmeric
Vegetable oil, for frying
1 Vidalia onion, sliced into
4 (1/2-in. thick) rings
Salt, to taste
Steps
- Preheat oven to 350 F. Prepare Tofu: Heat a nonstick skillet and add grapeseed oil. Add tofu with salt and pepper; saute until browned on both sides. Remove to nonstick tray to rest.
- Prepare Chutney: In food processor, combine cilantro, coconut, coconut oil, chili and shallot; process until it forms a fine paste. Place paste over sauteed tofu. Cook in preheated oven for 3 min.
- Prepare Onion Rings: In med. bowl, mix chickpea flour, water, chili powder and turmeric to form a thick paste. Add more water as needed to create a batter.
- Heat vegetable oil to 365 F. Dredge onion rings in chickpea batter until well coated. Fry in hot oil until golden brown.
- To serve, place onion rings over tofu and chutney.