Coconut Encrusted Tofu with a Miso Dipping Sauce

This is a great starter or light lunch dish which can also be used as a canapé idea too.  It is very simple to make and wow’s guests every time!  It is gluten, dairy and refined sugar free.

Ingredients

400g Tofu – I’ve used Cauldron but any firm tofu will do.

Coconut Crust

4 tbsp unsweetened desiccated coconut

1 tbsp milled flaxseed

zest of 2 limes

2 cloves of garlic grated

1 tsp sea salt

1/4 tsp cayenne pepper

4 tbsp coconut oil for shallow frying, although you make need more.

Miso Dipping Sauce 

2 tbsp Almond butter – crunchy is best but smooth will work just as well

2 tbsp sweet miso

Juice of 2 limes

Good pinch of sea salt

Good pinch of cayenne pepper

1/4 cup of hot water

Method

Cut the tofu into small cubes and set aside

Mix all crust ingredients together and gently cover the tofu cubes pressing the mixture carefully to ensure each cube is covered.

In a shallow frying pan melt the coconut oil and gently fry the tofu in batches, turning to ensure an even colour.

When golden brown remove from pan and set on kitchen roll to drain away excess fat.  Keep warm

To make the dipping sauce, mix all the ingredients in a jam jar with 1 tbsp of lime juice, shake really well until mixed thoroughly and taste.  Depending on how picante you would like the sauce you can add more salt, lime juice and cayenne.

Serve on a bed of mixed leaves and drizzle the sauce over the tofu.  Alternatively arrange on platter with cocktail sticks and serve as a canapé with the dipping sauce