Ingredients

• 1 pound organic Tofu-extra firm, sliced into 3 cutlets

Marinade

• ½ cup Filtered water
• 2 tsp Tamari or soy sauce
• 3 TBL Tahini
• 1 TBL Lime Juice, fresh squeezed
• ½ tsp Garlic, minced
• pinch Cayenne pepper

Crust

• 1 cup Dried Coconut, toasted
• 2 Tbl Blue or yellow corn meal
• 1 tsp Cilantro, minced
• ½ tsp Chili Powder
• ¼ tsp Cumin Powder, optional
• ¼ tsp Crushed Red Pepper Flakes Sea salt and Fresh Black Pepper, ground to taste

• 2 cups Mango (2 medium), ripe & firm, chopped into ½” cubes (may replace with papayas, peaches or banana)
• ½ cup Macadamia nuts, roasted unsalted, chopped small (may replace with pinenuts or other nuts of your choosing)
• ¼ cup Red onion, diced
• 2 Tbl Cilantro, minced
• 2 Tbl Lime juice, fresh squeezed
• 1 tsp Jalapeño, seeded & minced (optional)
• ½ tsp Garlic, minced
• ½ tsp Chili powder
• ¼ tsp Cumin powder, optional
• Pinch Cayenne pepper
• Sea salt, to taste
• Black pepper, ground to taste

1. Preheat oven to 350°. Place marinade ingredients in a 9” x13” casserole dish, whisk well, add tofu cutlets and allow to sit for 15 minutes. Flip tofu and let sit for another 15 minutes. Make sure tofu cutlet is well coated with the marinade. Cutlets may also be marinated the day before the dish is prepared.

2. While tofu is marinating, prepare salsa by placing all ingredients in a large bowl & mix well. This may also be prepared the day before.

3. Place tofu and marinade in oven and bake for 10 minutes. While tofu is baking, place crust ingredients in a small bowl and mix well.

4. Remove tofu from oven, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes. Remove from oven, place on plate with topping of salsa. Enjoy.

A note on tofu: Not all tofu is created equal. Please use an organic firm or extra firm variety that is packed in water and offered in the refrigerator section of all natural foods stores. The silken variety in the aseptic packaging will not work for this recipe.