Crusted Tofu Cakes with Mango Lime Salsa

Ingredients

Salsa

  • 1 ripe mango, peeled, pitted, and cut into ½-inch pieces
  • 2 ripe plum tomatoes, seeded and diced
  • 2 green onions, finely chopped
  • 2 teaspoons freshly squeezed lime juice, divided
  • 1 teaspoon grated lime zest


Tofu Cake

  • 1 (16-ounce) package firm tofu
  • 2 cups Erewhon® Organic Gluten Free Corn Flakes, divided
  • 1 large carrot, finely grated (about 3/4 cup)
  • 2 green onions, finely chopped
  • ¼ cup minced flat leaf parsley or cilantro
  • 2 tablespoons finely ground flax meal
  • 2 tablespoons gluten-free tamari
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • Canola oil for greasing the pan
  • 6 cups spring mix salad greens



Instructions

To prepare the salsa

Combine the mango, tomato, onion, lime juice, and zest in a nonmetallic bowl and toss to mix. Cover the bowl tightly and refrigerate until ready to serve.

To prepare the tofu cake

Remove the tofu from the container and rinse. Wrap the tofu in several layers of paper towels and press out most of the moisture, set aside. In the meantime, place the corn flakes in a food processor or blender and whirl at top speed until the flakes are finely ground.

Place the tofu in a large bowl and break it up into small pieces. Add 1/3 cup ground Erewhon® corn flakes, carrot, onion, parsley, flax, tamari, garlic, and black pepper. Using your hands, mix and mash the ingredients together until fully combined. Pour the remaining 2/3 cup of ground Erewhon® cornflakes on a plate. Using your hands, form the tofu mixture into 6 compact balls then shape into six 3 ½-inch-diameter patties.

Place the patties in the ground Erewhon® corn flakes and press to coat, turn and coat the other side. Heat a large nonstick skillet over medium-high heat and lightly grease the skillet. Transfer the patties to the hot skillet and cook 4 to 5 minutes per side, or until lightly brown and heated through. Toss the salad greens with the remaining lime juice and divide equally among six plates. Top the greens with a tofu cake and spoon the salsa on top. Serve immediately.