Mango Coconut Salad with Curried Macadamia To

This fresh vegetarian salad is bright and colorful, bursting with flavor. The curried tofu really brings the salad together.

Ingredients:

• 1 14 oz tub extra firm tofu
• 1/2 cup canola oil
• 1/2 cup flour
• 1 cup roasted macadamia nuts
• 1 stick margarine
• 1 tablespoon red curry paste
• 1/2 cup unsweetened shredded coconut, lightly toasted
• 2 mangoes, diced
• 4 cups spinach
• Juice of 2 limes

Directions:

Drain and press tofu, see notes below. Preheat oven to broil. Pour canola oil into a 13 x 7 baking dish. Heat on middle rack of oven for 5 minutes, before adding any food to oil. Meanwhile, in a food processor, mix together flour and macadamia nuts, pulsing until coarsely chopped, still with chunky bits of nuts. Place flour mixture in a shallow bowl for dredging. Wipe out food processor bowl for reuse. In a food processor, combine margarine and curry paste until smooth and mixed evenly. Coat each piece of tofu with curried margarine, using about 1 teaspoon on each side. Dredge tofu through flour mixture, pressing generous amounts of nuts into tofu. Remove pan from oven and carefully add tofu. Broil tofu on middle rack for 10 minutes. Turn tofu pieces over and broil for another 10 minutes. Meanwhile, prepare Coconut Mango Salad. In a toaster oven, toast coconut on lightest setting. Peel mangoes by slicing off both ends, then standing fruit on end. Following the curve of fruit, peel with a sharp knife from top to bottom. Cut flesh of mango away from pit. Dice into 1/2 inch cubes. Toss together coconut, mango and spinach in a large salad bowl. Squeeze lime juice over salad and toss again. Divide equally onto 4 dinner plates. Remove tofu from pan and drain off excess oil on a plate lined with paper towels. Lay 2 pieces of tofu onto top each bed of Coconut Mango Salad. Serve immediately.

Number of Servings: 4

Notes from the Cook: Draining and pressing tofu before use in a recipe will ensure a firm consistency that won't crumble when broiled.