Crusted Tofu Cakes with Mango Lime Salsa and The Dairy-Free and Gluten-Free Kitchen Cookbook Giveaway
27 Aug 2012
When conversations start by talking about cooking dairy-free and gluten-free, that’s a pretty good sign and that’s exactly how Denise Jardine and I met. In her cookbook “The Dairy-Free & Gluten-Free Kitchen,” she shares her personal master recipes (like her gluten free flour mix or dairy-free milk alternative) along with inventive recipes to make gluten-free and dairy-free dining delicious. Check out her gluten free appetizer recipe below for Crusted Tofu Cakes with Mango Lime Salsa.
There’s no doubt about it – more and more people are discovering that their health related issues are linked to food intolerances or allergies. Dairy and gluten are the biggest culprits.
My food health journey began 20 years ago when I discovered that I had a dairy sensitivity to both the sugar (lactose) and proteins (casein and whey) that are found in milk. I also learned that I was intolerant to gluten in grains, which include all forms of wheat, rye, spelt, and barley. These discoveries and a deeply rooted desire to help others with their special dietary needs prompted me to write my second book, The Dairy-Free & Gluten-Free Kitchen.
Changing your diet can be confusing and intimidating. Like most people I began by going to the market and simply substituting non-dairy alternatives for dairy products and gluten-free alternatives for wheat products. Although convenient and tasty, I learned that just because a product was dairy-free and gluten-free did not necessarily mean that it was a “healthy” alternative. Many alternative products are loaded with refined oils, sugar, and sodium, so reading the nutrition and ingredients label is a must!
My nutrition rule of thumb, and the way I cook for my family, is to eat Fresh. By fresh I mean a plant-based, whole food diet, that’s seasonal, local and organic. When I do buy convenience foods they tend to be less processed choices such as canned legumes, tomatoes, whole grain cereals, frozen fruit and frozen vegetables. So when Attune Foods asked me to create a recipe using one of their breakfast cereals, it was a no brainer. I chose to create a savory recipe using Erewhon® Organic Gluten-Free Corn Flakes. This two ingredient, healthy cereal fit right in with my dietary label reading sensibilities. I mean, seriously, how can you go wrong with delicious organic corn and a touch of sea salt?
Crusted Tofu Cakes with Mango Lime Salsa
Makes 6 cakes or 10 appetizers
Free of: gluten, dairy, egg, nut, refined sugar and oil
These crispy, flavorful cakes are equally good atop a gluten-free hamburger bun with all the fixings or can be made smaller and served as appetizer portions.
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
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
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® corn flakes on a plate. Using your hands, form the tofu mixture into 6 compact balls then shape into six 3 ½-inch-diameter patties.
To cook the cakes and assemble the dish: 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.
About Denise Jardine
Denise Jardine is a certified nutrition educator and the Regional Healthy Eating Program Coordinator for Whole Foods Market®, Northern California. For more information, Facebook, and to view cooking videos visit: http://www.dairyfreeglutenfreekitchen.com
About the book
All the recipes in The Dairy-Free & Gluten-Free Kitchen are entirely dairy-and gluten-free. Each recipe has been calibrated to reduce or eliminate the need for refined oil and sweeteners. And for those who must avoid eggs, nuts and soy products, recipes that are free of these components are clearly labeled with a color coded “Free-of” bar at the top of each recipe.
Giveaway details: The giveaway for “The Dairy-Free & Gluten-Free Kitchen” cookbook will be open from Monday, August 22 at 8 a.m. EST to Sunday, September 2 at midnight EST. We will select the winner randomly and announce it during our weekly #attune twitter chat on Wednesday at 9a PST / noon EST.