Kristin Lawless is the author of Formerly Known As Food: How the Industrial Food System Is Changing Our Minds, Bodies, and Culture, which won the Green Prize for Sustainable Literature in 2019. Kristin is an independent journalist focusing on the intersections of food, health, politics, and culture. Her journalism and columns have appeared in The New York TimesThe AtlanticNewsweek, and VICE. Lawless is also a Certified Nutrition Educator and lives with her husband and son in California. 

 

Here are my upcoming online classes:

The Whole Egg for Expectant Parents: Breastfeeding, Sleep, and The Microbiota · June 10th,  6:45 pm to 8:45 pm  · July 15th, 6:45 pm to 8:45 pm

 

The Whole Egg: Feeding Babies, Toddlers, and their Microbiota  ·  July 1st, 6:45 pm to 8:45 pm, Aug 11, 6:45 pm to 8:45 pm

 

Let’s Make it Ourselves: Family Wellness with The Whole Egg· Begins July 7th, Tuesday Lunch Hour, 12:30 to 1:30 pm – for four weeks, we’ll meet July 7th, 14th, 21st, 28th

Coconut Encrusted Tofu with Mango Salsa

 

Pre-heat oven to 375°


Ingredients


Tofu Crust:

1 cake extra firm organic tofu, cut into 8 pcs.

¼ cup organic coconut milk

½ cup shredded coconut 

½ cup organic bread crumbs or corn flakes

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

¼ t. salt

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.

 

Combine coconut and corn flakes (or bread crumbs) in a shallow dish. Dip tofu in coconut milk and then in coconut mixture. Bread both sides of the tofu with mixture.

 

Lay tofu cutlets out on a cookie sheet sprayed with olive oil or one lined with parchment paper and sprayed with olive oil, and bake at 375° for 15 minutes, turn cutlets over and bake for another 5 minutes until golden brown on both sides. 

 

Meanwhile, combine the ingredients for the Mango Salsa in a bowl and toss well.

 

Lay Tofu Cutlets out on a platter and spoon Mango Salsa on top down the center. 

Garnish with cilantro and serve immediately.