Coconut Crusted Tempeh with Mango Salsa
This tropical-inspired dish features crispy coconut-crusted tempeh served with a fresh and tangy mango salsa.
Ingredients - Serves 4
- Lime - 1, juiced
- Cilantro - 1/4 cup, chopped
- Jalapeno - 1, minced
- Red onion - 1/4, diced
- Mango - 1, diced
- Olive oil - 2 tablespoons
- Salt and pepper - To taste
- Eggs - 2, beaten
- Flour - 1/2 cup
- Shredded coconut - 1 cup
- Tempeh - 1 block, cut into slices
Let's Get Started
- Season the tempeh slices with salt and pepper.
- Dredge the tempeh slices in the flour, then dip in the beaten eggs, and finally coat in the shredded coconut.
- Heat the olive oil in a pan over medium heat. Add the tempeh slices and cook until golden and crispy, about 5 minutes per side.
- While the tempeh is cooking, prepare the mango salsa. In a bowl, combine the diced mango, red onion, jalapeno, cilantro, and lime juice. Season with salt and pepper.
- Serve the coconut-crusted tempeh with the mango salsa on the side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 15g
- Carbs: 45g
- Protein: 20g
- Sodium: 500mg
- Sugar: 15g
