Ingredients
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1 (14 oz) pkg extra-firm tofu, drained
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2 bunches Swiss chard (about 1 lb total)
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2 tbsp olive oil
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3 cloves garlic, minced
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1 (13.5 oz) can unsweetened coconut milk
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1/2 tsp grated nutmeg
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2 tsp lemon juice
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1/2 cup all-purpose flour
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1 tsp onion powder
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2 large eggs
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1 cup panko bread crumbs
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Canola oil, as needed
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1/2 cup Dang ® Coconut Chips
Steps
1
On a cutting board, place the block of tofu on its side and cut into 4 even slices. Wrap slices in paper towels and place on a plate. Top with a cast-iron skillet on top; let sit 10 min. to squeeze water from tofu.
2
Meanwhile, slice the stemmed Swiss chard leaves into 1-inch-thick strips. In a 12-inch skillet, heat the olive oil on medium. Add the garlic and cook 30 sec. In batches, add Swiss chard and cook 2–3 min., until slightly wilted. Season with salt and pepper. Add the coconut milk. Reduce heat to a simmer. Cook 12–15 min., until tender, stirring occasionally. Remove from heat and stir in the nutmeg and lemon juice. Transfer to a bowl and keep warm. Clean and thoroughly dry skillet.
3
Meanwhile, in a shallow bowl, combine the flour and onion powder. Season with salt and pepper. In a second shallow bowl, beat the eggs until smooth. Add the bread crumbs to a third shallow bowl. Remove tofu from paper towels. Coat each piece of tofu in flour mixture, shaking off excess. Coat tofu in eggs, allowing excess to drip off. Coat tofu in bread crumbs, pressing to adhere.
4
To 12-inch skillet, add enough canola oil to come ¼ inch up the sides. Heat on medium-high until shimmering. Add tofu and cook 2 min. per side, until golden brown. Transfer to a paper towel–lined plate to drain. Season with salt. Serve tofu with Swiss chard and garnish with the coconut chips.
