Ellen Ecker Ogden- THE NEW HEIRLOOM GARDEN Ellen Ecker Ogden is a Vermont writer and the author of The CompleteKitchen Garden and other books on food and gardens. She cofounded TheCook's Garden seed catalog, introducing cooks and gardeners to Europeanspecialty vegetables, herbs, and flowers. She graduated with a degree in finearts, and attended cooking school with Marcella Hazan in Venice, Italy, andat the Ballymaloe School in Shanagarry, Ireland. Her articles and kitchengarden designs have appeared in numerous national publications,including The New York Times, Martha Stewart Living, Better Homes andGardens, and Country Gardens. Coconut Encrusted Tofu with Mango ChutneyPre-heat oven to 375*2 cake extra firm organic tofu, sliced ¼”1 cup organic shredded coconut1 cup ground organic corn flakes¼ cup coconut milkzest of 1 lime1Tbs. Agave¼ t. salt Chutney3 Mangos1 red Pepper, diced1 small red onion, diced fine2 Limes, juiced3 Tbs. Fresh Cilantro1 Tbs. Honey or Agave¼ t. salt Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.Combine coconut, corn flakes and lime zest in a shallow dish or pie pan. Combine coconut milk, agaveand salt in another dish. Dip tofu in coconut milk mixture and then in the coconut/corn flakebreading. Cover both sides of the tofu with mixture.Lay tofu cutlets out on a cookie sheet covered with parchment paper and sprayed with coconut oil, orcanola oil. Bake at 375° for 20 minutes, turn over and continue baking for another 10 minutes, untilgolden brown on both sides.Meanwhile, combine the ingredients for the Mango Chutney in a bowl and toss well.