This Coconut Crusted Tofu features tender and mild tofu, coated in a rich, crunchy, and nutty coconut crust. It’s easy, it’s delicious, it’s going to be a great new recipe for your weeknight rotation!
Confession: I don’t LOVE tofu. I have been on a mission to reduce my animal product consumption for a few years now, and that means getting super familiar with my protein sources that don’t come from meat! It has gotten significantly easier to the point where I hardly ever cook with meat anymore, and I certainly don’t miss it. Not even a little. That being said, tofu does not often make it into my meals. I just haven’t found many recipes that I truly enjoy! But it’s packed with protein, affordable, and a widely available plant-based protein source, so I am determined to find ways to enjoy it!
This Coconut Crusted Tofu is a winner, and I hope you will think so too! So, let’s get cooking!
Ingredients
16 oz firm tofu
1 tbsp turbinado sugar
1 1/4 cup coconut flakes
2 tbsp whole wheat flour
¼ tsp salt
2 tbsp ground flaxseed
5 tbsp water
Directions:
- Preheat the oven to 400 Fahrenheit. Meanwhile, combine flaxseed and water in a small bowl and let sit until thick and gooey, about five minutes!
- Note: if you aren’t vegan, feel free to swap this for two eggs. Simply whisk until the yolk and whites are combined.
- Press tofu to release excess moisture. Place tofu on a plate in the sink, place a heavy cast iron skillet or pot on top of the tofu and let sit for 5-10 minutes to release moisture. Drain off excess moisture. Gently pat dry and cut tofu into roughly 1 inch cubes.
- Place coconut flakes in a food processor and pulse a few times until the coconut flakes mostly smaller than pea-sized. In a medium mixing bowl, combine sugar, coconut flakes, flour, and salt until well mixed.
- Toss tofu in flax egg, lightly shake off the excess and transfer to the coconut mixture. Roll until evenly coated. Transfer to a baking sheet lined with parchment paper. Repeat until all pieces are evenly coated and bake for 30-35 minutes, or until lightly golden. Enjoy with on a bed of rice with green onions, and sriracha!
Coconut Crusted Tofu
This Coconut Crusted Tofu features tender and mild tofu, coated in a rich, crunchy, and nutty coconut crust. It's easy, it's delicious, it's going to be a great new recipe for your weeknight rotation!
Ingredients
- 16 oz firm tofu
- 1 tbsp turbinado sugar
- 1 1/4 cup coconut flakes
- 2 tbsp whole wheat flour
- ¼ tsp salt
- 2 tbsp ground flaxseed
- 5 tbsp water
Instructions
- Preheat the oven to 400 Fahrenheit. Meanwhile, combine flaxseed and water in a small bowl and let sit until thick and gooey, about five minutes.
- Press tofu to release excess moisture. Place tofu on a plate in the sink, place a heavy cast iron skillet or pot on top of the tofu and let sit for 5-10 minutes to release moisture. Drain off excess moisture. Gently pat dry and cut tofu into roughly 1 inch cubes.
- Place coconut flakes in a food processor and pulse a few times until the coconut flakes mostly smaller than pea-sized. In a medium mixing bowl, combine sugar, coconut flakes, flour, and salt until well mixed.
- Toss tofu in flax egg, lightly shake off the excess and transfer to the coconut mixture. Roll until evenly coated. Transfer to a baking sheet lined with parchment paper. Repeat until all pieces are evenly coated and bake for 30-35 minutes, or until lightly golden. Enjoy with on a bed of rice with green onions, and sriracha!
Notes
If you aren't vegan, feel free to swap the flaxseed and water for two eggs. Simply whisk until the yolk and whites are combined.
Serve this dish with white rice, sriracha, scallions, and steamed veggies for a delicious and balanced meal!
Nutrition Information
Yield 4 Serving Size 1/4 block tofuAmount Per Serving Calories 312Total Fat 20gSaturated Fat 13gSodium 158mgCarbohydrates 16gFiber 7gSugar 6gProtein 10g
Nutrition information isn't always accurate
