Coconut-crusted tofu is crispy and delicious dipped in a sweet-and-spicy sauce!
I have been on a real coconut kick lately! My son Darrol Henry has been getting coconut oil on his bread in the mornings instead of olive oil or margarine, and I’ve been sprinkling shredded coconut onto my food basically every day. I’d been wanting to try making coconut tofu for a while, and I’m so glad that I finally did!
More Yummy Tofu Recipes: Tofu Scramble Breakfast Tostada, Stuffed Mushrooms with Tofu Ricotta and Swiss Chard
You don’t have to serve your coconut-crusted tofu with the maple-Sriracha dipping sauce, but I highly recommend it! It only takes a few minutes to mix up the sauce, and you can do it while the tofu bakes. If you’d rather keep it simple, you can use a bottled sauce for dipping instead.
Coconut-Crusted Tofu
Serves 4 as a main dish or 6-8 as an appetizer.
Ingredients
- 3/4 cups water
- 1/4 cup flax meal
- 1 block extra firm tofu, cut into 16 “fingers”
- 1 1/2 cups shredded unsweetened coconut
- olive oil to grease your pan (or a Silpat)
Method
- Preheat the oven to 400F.
- Whisk together the water and flax meal in a shallow bowl, and set it aside for 5 minutes or so to let it thicken up.
- Pour the shredded coconut into another shallow bowl. Thoroughly coat each piece of tofu in the flax mixture and then in the shredded coconut. Arrange in a single layer on a greased cookie sheet or one lined with a Silpat.
- Bake for 20 minutes, flip, and bake for 10 minutes more.
- Serve with Maple-Sriracha Dipping Sauce (recipe below)
Maple-Sriracha Dipping Sauce
You can use this as a dipping sauce or as a glaze! I originally shared this sauce recipe over at EcoKaren as a glaze for cauliflower wings. Recommended!
Ingredients
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
- 1/3 cup Sriracha sauce
- 1 tablespoon light soy sauce
- 1 tablespoon apple cider vinegar
Method
- Stir all of your ingredients together, and set aside until ready to serve.
