Coconut chutney tofu with chickpea onion rings

Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Coconut chutney tofu with chickpea onion rings

Add a twist to your appetizer selection with this healthy and gluten-free dish, featuring onion rings and tofu.


2 pieces (3 oz. each) silken tofu
2 tbsp. grapeseed oil
Salt and pepper, to taste

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


  1. 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. 
  2. 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. 
  3. 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. 
  4. Heat vegetable oil to 365 F.  Dredge onion rings in chickpea batter until well coated.  Fry in hot oil until golden brown.
  5. To serve, place onion rings over tofu and chutney.

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