Having a mango in my fridge that needed to be used inspired me to make this recipe. I was also looking for a different way to cook my tofu. It was excellent, dare I say so myself. Even my son, who isn’t hip on anything different, tasted a bite and agreed that it was indeed excellent.
Make sure to press your tofu for about 15-20 minutes on each side to get rid of the excess moisture. This makes it absorb the coconut oil flavoring much easier too. I use this tofu press but you can also do this with a paper towel and two plates.
I didn’t have any green onions and didn’t want to stop at the store for one ingredients because you know what happens when you do that – $30 later. ;) However, I do think green onions would have given this the extra crunch and kick it needed. It was delicious without it but I think it would be even more spectacular with it.
To compliment this recipe, I used Bob’s Red Mill Sweet White Rice and prepared it with 1 cup rice, 1 cup coconut milk, and 3/4 cup water in my rice cooker. It didn’t have an overwhelming coconut taste but was a little creamy and very tasty.
Meatless Mondays is a weekly feature which will showcase some of my hits and probably misses with living a meatless life. Many of you know I stopped eating meat about a year ago for personal reasons. While, I haven’t had any desire to go back to eating meat, it has been a struggle to find healthy foods to eat.
Everywhere you go, meat is the main dish. Since I was new to this lifestyle, it led me to eating unhealthy options. I’m on a path now to cook healthier options at home without meat. While going meatless is a personal choice for me, you can still save money by having one meatless meal a week.
Will you join me on this journey by preparing one meatless dish every week?
If you have any questions about the vegetarian lifestyle, you can read more about it at GoVeg.com.