Coconut crusted cauliflower and tofu bites with jalapeno creme

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Hello friends of Hive.

I am taking the time to share some plant based bites with you. I am tired after hours of working in a busy restaurant. On my days off, I just want to be a zombie on the couch. However my appetite gets in the way.

I find, that as much as I enjoy food, and exploring different plant based culinary ideas, I am not able to eat a lot in one shot. In the past I would have second helpings. Now I get full before I finish a plate. My stomach shrunk from not eating much during work.

This is why I am making a small assortment of snacks for Marc and myself to graze while we watch movies or shows on the couch. Not together. We don't have the same taste most of the time.

Before this happens, I must come up with the snacks, so join me if you like in the process.

I am using things that I have already in the fridge and pantry.

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First I start with cauliflower. I need to do something with it. I have decided to do cauliflower bites. This time coated with coconut and panko. It's a take on coconut shrimp, which I discovered in a Toronto restaurant bar, when I was younger, and liked to go to those places. I felt like I was in heaven when I took a bite of this coconut shrimp.

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Since I have been eating plant based, I will make it with cauliflower. This is a simple procedure.

I start by choosing bite sized florets and breaking up the cauliflower.

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I have a wet mix and a dry mix for coating.

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Coconut crusted cauliflower and tofu
400g cauliflower
150g tofu
Wet mix
1/2 cup flour
1 cup soy milk
1/4 cup vegan yogurt
1 teaspoon salt

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I usually use water and flour only but I decided to make the wet mix extra rich and creamy.

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Dry mix
1 cup panko
1 cup coconut flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cumin

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With one hand dip the floret in the wet mix. Shake it off. Add it to the dry mix.

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With the other hand coat the floret with the panko and coconut mix.

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Make sure you get rid of the excess dripping or it will clump the dry mix.

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In the past I have done this procedure twice to get an extra thick coating.

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This time I felt they were well coated after one time.

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Set them on a plate and put them in the fridge.

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I had at first only intended, to use cauliflower, but there was enough wet and dry leftover, so I coated some tofu. I used half a brick.

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I went through the same procedure with the tofu.

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I know these would normally be deep fried, but I am avoiding it this time. Health reasons aside, oil is super expensive here. The price of all oil has tripled in the last 10 years.

I am using my air fryer which does a nice job with less oil. It was a great purchase for me.

Before I cook the cauliflower and tofu, I am making a dip that will use some jalapeno peppers that I have in the fridge. The dip with coconut shrimp is often, some kind of sweet chilly sauce. I'm using some jalapeno peppers to make something different.

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Jalapeno creme
8 medium jalapeno peppers
5 cloves garlic
1/4 cup chopped onion
1/4 cup agave nectar
1/4 cup lime juice
1 cup cilantro
1/4 cup raw cashews soaked
Salt to taste
1/4 cup oil

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Jalapenos are not super spicy by my standards, however they occasionally surprise me so I removed the seeds.

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Saute onion, garlic, and jalapenos in a pan with the oil on medium heat. cook until the jalapenos are soft.

Blend the cooked onion, jalapeno and garlic in a blender with the cilantro, lime and cashews.

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I wanted a smooth sauce, so I passed it through a sieve.

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Before putting the cauliflower and tofu in the air fryer, I sprayed them with oil.

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They were put in the air fryer for around 15 minutes on 400f. After 7 minutes I flipped them around to ensure even cooking.

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Meanwhile I had prepared a salad made of items that could sit in a dressing without getting wilted. It is added to lettuce at the time of eating.

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For this I chose crispy items to make a slaw.

Shredded slaw salad
2 cups shredded each of red and white cabbage
1 medium carrot
2 cups sliced mango
2 cups sliced apple
1 cup sliced red onion
3 sliced radish plus 1 for garnish
1/2 cup toasted walnuts

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Julienne and shred the vegetables. I used a mandolin to make the cabbage very thin.

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The mango was not ripe but not completely green so it was slightly sweet and tangy. The apple was very crispy and sweet. We had both given to us by Marc's parents. They always buy random items in bulk and give them to us. We always tell them not to, and that we have stores nearby. They insist, so I must find ways to use everything. It's only two of us after all.

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After shredding and slicing the salad items I prepared a simple vinaigrette.

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Dressing for salad
1 cup oil
1/2 cup cider vinegar
2 tablespoons agave
1/2 teaspoon thyme
1 shallot
1 teasoon black pepper
1 teaspoon dijon

Because the salad items were crispy, I could mix the dressing in and let it sit while the cauliflower and tofu cooked.

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The cauliflower after 15 minutes on 400f in the air fryer was perfectly crisp on the outside and tender on the inside.

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The tofu was the same.

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The salad had lettuce added upon serving.

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The jalapeno creme was only slightly spicy for us. I sprinkled a little chili powder for some extra kick.

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The flavour was almost smoky from the pan searing. I have never made this before, but I will again. It can be a dip or even a spread for bread.

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The salad and the dressing was tangy and slightly sweet. The crunch of the cabbage combined with the sweetness of the fruit and walnuts, really did it for me. I wish I had thought of this before.

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This may not seem like a substantial meal but with the salad, it fills all the gaps.

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Thanks for dropping by and have a great day.

^{design by: @KidSisters}

Photos taken with a Nikon D7500. The ones of me were taken by my other half who had the day off with me.