Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Coconut chutney tofu with chickpea onion rings
Add a twist to your appetizer selection with this healthy and gluten-free dish, featuring onion rings and tofu.
Servings
2
2
Cuisine Type
- american
Day Part
- snack
Menu Part
- appetizer
Main Ingredient
- Vegetables
Add a twist to your appetizer selection with this healthy and gluten-free dish, featuring onion rings and tofu.
Ingredients
Tofu:
2 pieces (3 oz. each) silken tofu
2 tbsp. grapeseed oil
Salt and pepper, to taste
Chutney:
1/2 cup cilantro leaves, chopped
1/3 cup desiccated coconut
1 tsp. coconut oil
1 Thai chili, chopped
1 shallot, chopped
Salt, to taste
Onion Rings:
1 cup chickpea flour
7 tbsp. water
1/2 tsp. chili powder
1/2 tsp. turmeric
Vegetable oil, for frying
1 Vidalia onion, sliced into
4 (1/2-in. thick) rings
Salt, to taste
Steps
Preheat oven to 350 F. Prepare Tofu: Heat a nonstick skillet and add grapeseed oil. Add tofu with salt and pepper; saute until browned on both sides. Remove to nonstick tray to rest.
Prepare Chutney: In food processor, combine cilantro, coconut, coconut oil, chili and shallot; process until it forms a fine paste. Place paste over sauteed tofu. Cook in preheated oven for 3 min.
Prepare Onion Rings: In med. bowl, mix chickpea flour, water, chili powder and turmeric to form a thick paste. Add more water as needed to create a batter.
Heat vegetable oil to 365 F. Dredge onion rings in chickpea batter until well coated. Fry in hot oil until golden brown.
To serve, place onion rings over tofu and chutney.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
