I had an inspiration for a tasty dinner tonight: Indian flavors of curry, coconut and mint were in my head. So I thought I’d adapt a baked tofu method and create something a little more unique.
- 1/2 block firm or extra firm tofu OR 1 chicken breast per serving
- 1/2 cup unsweetened coconut flakes
- 2 cups wheat Chex cereal
- 2 tsp curry powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp salt
- 3 eggs
- 1/2 cup cornstarch
For the dipping sauce:
- 1/2 cup ketchup
- 1 lime
- 1 tsp curry powder
Preheat the oven to 400 degree for tofu or 375 degree for chicken. If preparing both, either use separate ovens (such as a toaster oven and a conventional oven) or preheat the oven to 400 degrees and use the adjusted cooking time for the chicken.
Start by prepping the tofu, if using. Slice the block of tofu in half, and then slice each half into 4 even pieces.
Place the 8 pieces of sliced tofu onto a tea towel and cover with another towel, then weight down the tofu with some heavy books for 10-15 minutes.
IF USING TOFU make sure to dredge the tofu before the chicken to prevent cross-contamination. Dip each piece of tofu in cornstarch, then egg and then the coconut mixture and place onto a prepared baking dish. Repeat with all of the tofu and use the same method for the chicken.
Bake the tofu in the 400 degree oven for 28 minutes. The chicken should cook at 375 degrees for 20 minutes, or 16-18 minutes at 400 degrees. The chicken should reach 160 degrees on a meat thermometer.
While the protein cooks, prepare the dipping sauce by mixing the ketchup and curry powder with the zest and juice of the lime.
What’s really great about this recipe is that it can please both meat-eaters and vegetarians alike. I opted to have tofu tonight but my parents prefer chicken, and it was super simple to please everyone.