iEat Green - 05.13.21 - Ellen Ecker Ogden

Ellen Ecker Ogden- THE NEW HEIRLOOM GARDEN

Ellen Ecker Ogden is a Vermont writer and the author of The Complete
Kitchen Garden and other books on food and gardens. She cofounded The
Cook's Garden seed catalog, introducing cooks and gardeners to European
specialty vegetables, herbs, and flowers. She graduated with a degree in fine
arts, and attended cooking school with Marcella Hazan in Venice, Italy, and
at the Ballymaloe School in Shanagarry, Ireland. Her articles and kitchen
garden designs have appeared in numerous national publications,
including The New York Times, Martha Stewart Living, Better Homes and
Gardens, and Country Gardens.

Coconut Encrusted Tofu with Mango Chutney
Pre-heat oven to 375*
2 cake extra firm organic tofu, sliced ¼”
1 cup organic shredded coconut
1 cup ground organic corn flakes
¼ cup coconut milk
zest of 1 lime
1Tbs. Agave
¼ t. salt

Chutney
3 Mangos
1 red Pepper, diced
1 small red onion, diced fine
2 Limes, juiced
3 Tbs. Fresh Cilantro
1 Tbs. Honey or Agave
¼ t. salt

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine coconut, corn flakes and lime zest in a shallow dish or pie pan. Combine coconut milk, agave
and salt in another dish. Dip tofu in coconut milk mixture and then in the coconut/corn flake
breading. Cover both sides of the tofu with mixture.
Lay tofu cutlets out on a cookie sheet covered with parchment paper and sprayed with coconut oil, or
canola oil. Bake at 375° for 20 minutes, turn over and continue baking for another 10 minutes, until
golden brown on both sides.
Meanwhile, combine the ingredients for the Mango Chutney in a bowl and toss well.