coconuttofu2-2

Coconut-Tofu Tacos w/ Coconut Mango Slaw

You know how everyone gets on board with New Year’s Resolutions? Plans to eat healthier, lose some weight, travel more, fall in love with yourself. Don’t get me wrong, these aren’t bad, but the problem is that .000001% of us actually follow-through. That slice of pizza didn’t count, right? Thinking that I’m not good enough—well, everyone does that, come on.

Don’t get down on yourself if you made some and already broke some. It’s life. (And maybe you could jump on my bandwagon and not make any at all!)

I thought about posting this recipe & give-away on January 1—to ring in the New Year & all that jazz—but decided to wait a little longer. I’m calling this a “life is pretty good, let’s eat healty, delicious stuff” Second Month Resolution. Sounds fun, right? (And waaay less serious.) So let’s get into the healthy & delicious part.

Eons ago, (read: last summer) I was approached by Tropical Traditions to sample their Gold Label Virgin Coconut Mail. Since I’m a huge fan of coconut oil given its various benefits but rarely buy it due to its expense here in Roanoke, I jumped at the opportunity. And now, with the holidays wrapping up and snow falling a bit too regularly for my taste, what better time to lighten up a meal and celebrate the warmer season than now?

Researching the company a bit more, I found that Tropical Traditions is unique in its approach to coconut oil. Their Gold Label oil is 100% unrefined, meaning that their coconuts are not processed using lye or other harsh solvents, and incredibly fresh—the coconuts are traditionally processed (by family famers) within 48 hours of harvest. Grown on farms in the Quezon Province of the Philippines, the coconut meat is then harvested and shredded and cold-pressed to make coconut milk. The milk then sits for a half a day allowing for the oil to naturally separate from the heavier water. Finally, the oil is filtered from the coconut solids. Pretty simple, right? Not only that, the Gold Label is also USDA certified organic and the producers are GMP certified thus ensuring a solidly standard product.

All of these standards do come at a price, of course—a 16 oz jar will run you $20-25—but after using the coconut oil for a few months, I’ve come to love it. The smell alone is intoxicating and transports you to a beach side grove on a tropical island, and the quality of the oil from frying to baking, is par none. It even makes a stellar hand moisturizer!

To showcase the best elements of the Gold Label oil—the aroma, the taste, and how good it is to fry with—I decided to whip up a meal of Coconut Tofu Tacos with a Coconut-Mango Slaw. The coconut tofu is inspired by memories of my family’s vacation to east coast beaches and the inevitable special seafood meal out. In my ten-, thirteen-, sixteen-year-old eyes, there was nothing better than a plate of fried shrimp—especially coconut fried shrimp. Even though I hated sweets with shredded coconut, I loved the coconut shrimp because it was so different—mildly nutty, sweet, and extremely crunchy. Nothing like a coconut cake. Instead of using shrimp, however, I marinated tofu in coconut milk and nori flakes to give the tofu a bit of sea-influenced flavor, then breaded with panko and coconut flakes and fried in coconut oil for the ultimate fried coconut treat.

The Coconut-Mango Slaw, on the other hand, is a perfect example of how my tastes have changed over the years. Back in my coconut shrimp days, I claimed to hate mango. Even though I’d never eaten it. I know…pretty close minded. Now, though, I’m a huge fan of the cancer-kicking, vitamin rich, and cholesterol-lowering fruit, and it pairs perfectly with shredded cabbage and coconut, making it the best accompaniment for Coconut Tofu Tacos.

And good news! Tropical Traditions would love to let one lucky reader sample a 16 oz jar of their Gold Label Virgin Coconut Oil! To enter, you simply need to sign up for the Tropical Traditions newsletter and then leave a comment on this post saying what you’d like to do first with your coconut oil.

The contest is open until Midnight, February 8, and I’ll announce the winner that weekend. Be sure to leave a contact email address so I can contact you if you win!

Coconut Tofu Tacos with Coconut-Mango Slaw

For the Coconut Tofu:
1 lb extra firm tofu
1 1/5 c panko bread crumbs
1 c unsweetened coconut flakes
1 c coconut milk
3 tbsp nori flakes
1 tsp salt
Coconut oil, for frying
8 Corn or flour tortillas

For the Coconut-Mango Slaw
Adapted from Whole Foods (http://wholefoodsmarketcooking.com/recipes/11968_oven_roasted_salmon_with_coconut_mango_slaw):
2 tbsp lime juice
1 tbsp coconut oil
1 tbsp soy sauce
1 tbsp agave nectar
½ jalapeno pepper, minced
Pinch salt & fresh black pepper
1 ripe mango, julienned
½ c unsweetened coconut flakes
2 c shredded purple cabbage
¼ fresh parsley, chopped

Drain the tofu and squeeze out any excess water. Cut into ½ inch dice or ball with a melon baller (I did the latter which was more work than necessary—but it looked pretty!).

In a bowl or baking dish, combine the coconut milk, nori flakes, and salt. Add the tofu, toss to coat thoroughly, and let marinate for at least 30 minutes in the refrigerator.

Meanwhile, prepare the slaw. Whisk together the lime juice, coconut oil, soy sauce, agave nectar, jalapeno pepper, salt, and pepper to create a vinaigrette.

In a mixing bowl, combine the mango, coconut flakes, cabbage, and parsley. Drizzle the vinaigrette over the mixture and toss to combine. Cover and chill in the fridge until you’re ready to serve it.

After the tofu has marinated for at least 30 minutes, take it out of the fridge. Prepare the breading by tossing together in a bowl the panko bread crumbs and coconut flakes.

Make an assembly line with the tofu in marinade at one end, the bread crumb mixture in the middle, and a parchment lined baking try at the other end.

With your non-dominant hand (left hand for me), take each tofu piece/ball and shake any excess marinade from it. You don’t want it to be super gloopy. Place in the panko mixture and cover with your other hand (you always want this hand to be dry), rolling around in the panko, until the tofu is completely coated. Place on the baking tray. Repeat until all the tofu has been breaded.

In a Dutch oven or fryer, warm the coconut oil to 300 degrees Fahrenheit. In small batches, fry the tofu until golden brown, approximately 4 minutes total.

Transfer to paper towels to drain excess oil.

To assemble the tacos, warm the tortillas and then place a layer of slaw and then a few coconut tofu pieces on top. Serve with fresh guacamole (http://eatingappalachia.com/2012/12/12/roasted-pumpkin-poblano-corn-soup-with-baked-corn-potato-latkes/) and chips.

Serves 4


Gold Label Virgin Coconut Oil - 32 oz.Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America’s source for coconutoil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconutoil they offer. You can read more about how virgincoconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses ofcoconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.

Comments
47 Responses to “Coconut-Tofu Tacos w/ Coconut Mango Slaw”
  1. Caitlin says:

    i love “life is pretty good, let’s eat healthy, delicious stuff” resolution! i think these tacos are a perfect dinner to celebrate this ;) i enjoy using coconut oil, but only in moderation and usually when i’m making chocolate candies ;)

  2. charj says:

    I use Tropical Traditions Gold Label Coconut Oil instead of butter on popcorn. I already subscribe to the newsletter.

  3. Hannah says:

    I subscribed, and I’d use it first to make a raw vegan cheesecake. I think raspberry.

  4. Rachel says:

    I’d make kettle corn!

  5. FoodFeud says:

    I don’t need any more coconut oil but HELL these look incredible. Can’t you just make them for me?

  6. Mariana says:

    WONDERFUL PRODUCT,THANK YOU!

  7. Janna Sedgwick says:

    The first thing I would do is take a deep inhale since I love the smell of coconut, then get a spoon and take a bite.

  8. Karen says:

    I want to win some coconut oil! I use it to season my iron skillets, condition my cutting boards, and to condition my hair as I sit in the sauna. I use it to saute greens like bok choy and melt it with chocolate for truffles!

  9. Karibeth says:

    I subscribed! I would make… Coconut cookies, the tacos, and I might just eat a big spoonful! <3

  10. Claire says:

    I subscribe.

  11. Dee Dee Martin says:

    Your blog so far has some taste looking food. I’ll have to check more of it out. Thanks

  12. Char W says:

    I subscribed char.groups (at) gmail (dot) com and the first thing I would do is make a hair moisturizer with it snce my hair is very dry and I don’t like to use product with lots of chemicals in it.

  13. I would love to make some coconut shrimp.

  14. kim lazor says:

    I would use it to try that delicious recipe you posted, and to soften my skin. Thanks!

  15. Kristen says:

    I subscribe. I would make granola first.

  16. anna says:

    this recipe wounds delicious! I would love to try this first.

  17. Kim says:

    Just trying to eat healthier and use healthy skin products since my bout with cancer last fall.
    I would use the coconut oil to make my own organic skin care products since I have learned it is good for the body inside and out !

  18. Diane says:

    I subscribe to the newsletter. I like to eat coconut oil by the tablespoon. Yum.

  19. Kim Smith says:

    Homemade mounds is my fav to make with virgin oil.

  20. Itaya says:

    What a yummy sounding recipe! I already subscribe to their newsletter and have been a customer for some years now of Tropical Traditions. I love their coconut oils and use them every day food and body wise. :)

  21. I am already a coconut oil user for the last three months. I actually linked to you from Tropical Traditions website under their giveaways/promotions area. I have a child with Downs and have been using coconut oil on his skin to treat dryness, but have been adding it to his diet and have already seen him craving less sugar and watching his dry skin heal from the inside out. I am using a store brand. I would LOVE to SEE what Tropical Traditions brand can do, seeing from their website how much better quality it is compared to what I have access to. Thank you for having this chance to win

  22. Jenny D says:

    I subscribe to the Tropical Traditions newsletter! I’d love to try the coconut oil to replace the unhealthy oils in my recipes as well as try it when my baby has diaper rash (heard it works well!). Thank you for the giveaway! :)

  23. Kristen Queen says:

    I’m a subscriber and anxious to try coconut oil — I think I’d try some stir fry recipes first. Or perhaps using it as a substitute in baking!

  24. lazysmurf says:

    Wow those tacos look so great and I want the coconut oil too! It’s amazing how everything tastes better when it’s cooked in coconut oil. I’d probably use it for rice because that’s one of my favorite applications. You just fry the rice in a little oil before adding the water and it permeates everything. Delicious.

  25. Bethany says:

    I just subscribed, and I would make one of your amazing recipes, like these tofu tacos! bfeh0402(at)gmail(dot)com

  26. Sue D says:

    I signed up for the Tropical Traditions newsletter and would like to make granola with the coconut oil.
    slrdowney at hotmail dot com

  27. juanita says:

    I enjoy the coconut oil on my hot cereal in the place of butter — and it is absolutely delicious on toast!

  28. Stacy says:

    I signed up. I would make chocolate strawberry gluten free cookies. I am a celiac and my husband has a history of heart issues. We have converted to using coconut oil on a daily basis for all our cooking. I am printing recipes to make a binder of healthy recipes. Your recipes look incredible.

  29. Jamie says:

    Subscribed! I look forward to buying from companies that use family farmers and provide food in its most natural setting. I’ve been exploring cooking from scratch and using coconut oils in place of other oils. It’s also very yummy in smoothies. Oh the thought of having the yummiest, less processed, family supporting product in my hands! The things I could do!

  30. Beth says:

    I already use coconut oil in my cooking, baking, as a skin moisturizer, and as a deep conditioner on my hair. Hadn’t thought to use it on popcorn, so I will give that a try next.

    I’m signed up for their newsletter.

    rollerbeth at gmail dot com

  31. Mariana says:

    Great product, thanks!

  32. I’d make chocolate-coconut pudding cake, with lemongrass (maybe!), or some kind of curry canape. PS, that is some of the most gorgeous photography ever, Jes! PPS. sorry I’ve been so AWOL. oo;;

  33. AB Smith says:

    signed up for newsletter and would love to make some gluten free baked goods with the oil!

    thanks!

  34. sev larson says:

    I just subscribed.

    Interested in coconut oil in Chinese dishes — initially simple fried-rice w chicken/pork. (looking for healthier alternative to “vegetable oil” used in most restaurants, all high-omega-6. Thought of the “flavor bonus” also intrigues.)

  35. Mariana says:

    I LOVE COCONUT OIL, THANKS!

  36. Kathleen D. says:

    I subscribe to their newsletter! I would use it in smoothies first!

  37. Ooh I have been wanting to try some coconut oil recipes. I think my first adventure would be making truffles!

  38. Corah Webber says:

    Your recipe looks delicious! I would love to win this coconut oil… I’ve been wanting to give making some skin care products with coconut oil a try. I am subscribed TT newsletter.

  39. Swati says:

    I signed up :).I will use it as cooking oil for daily use :)…

  40. Bekah says:

    I already subscribe to their newsletter, but I haven’t tried their coconut oil yet
    I’d love to use their coconut oil in my daily cooking and also for my skin

  41. Mariana says:

    Love it, thanks!

  42. “life is pretty good, let’s eat healty, delicious stuff”

    Sounds perfect to me.

  43. Rebecca Roland says:

    I subscribed and I would use it to make fudge!

  44. Tami W says:

    Subscribed… the first thing I”d have to make would be your tacos or some slight variation thereof. They look amazing!!!

  45. Deborah says:

    I am an email subscriber to Tropical Traditions newsletter.
    I love coconut oil and use/eat it every day. I use it for frying, in recipes calling for vegetable oil, and to make delicious chocolatty treats.

    thanks for the giveaway!

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