Go Back
In recent years, plant-based dishes have surged in popularity, capturing the attention of food enthusiasts and health-conscious eaters alike. As more individuals explore meat-free diets, the versatility of ingredients like tofu has made it a staple in kitchens around the world. One standout recipe that embodies this trend is the Crispy Coconut Tofu Delight. This dish beautifully marries a variety of textures and flavors, providing a satisfying meal option that pleases the palate while nourishing the body.

Coconut Crusted Tofu with Pineapple Slaw

Discover the vibrant flavors of the Crispy Coconut Tofu Delight, a scrumptious plant-based dish that's sure to impress! This recipe features firm tofu coated in a delicious coconut crust, enhanced by a refreshing pineapple slaw that adds crunch and brightness. Perfect for vegans and anyone exploring meat-free meals, this dish is packed with protein, essential nutrients, and a fun blend of textures. Elevate your culinary experience with this colorful and nutritious meal that celebrates plant-based cooking.
Print Recipe Pin Recipe

Ingredients
  

For the Coconut Crusted Tofu:

1 block (14 oz) firm tofu, thoroughly drained and pressed

1/2 cup all-purpose flour (or gluten-free flour as needed)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup unsweetened shredded coconut

1/2 cup unsweetened almond milk (or any preferred plant-based milk)

1 tablespoon soy sauce (or tamari for a gluten-free option)

1 tablespoon maple syrup (optional for sweetness)

For the Pineapple Slaw:

2 cups green cabbage, finely shredded

1 cup fresh pineapple, diced (or canned, drained and rinsed)

1/2 red bell pepper, thinly sliced

1/4 cup fresh cilantro, loosely chopped

1 tablespoon lime juice

1 tablespoon rice vinegar

1 tablespoon olive oil

Salt and pepper to taste

Instructions
 

Preparation of Tofu:

    - Preheat your oven to 400°F (200°C) to ensure optimal cooking temperature.

      - Slice the pressed tofu block into rectangles or triangles, aiming for pieces about 1/2 inch thick for even cooking.

        - In a shallow dish, thoroughly combine the flour, garlic powder, salt, and black pepper to create the dry coating for the tofu.

          Battering the Tofu:

            - In a separate bowl, whisk together the almond milk, soy sauce, and maple syrup until well blended.

              - Pour the unsweetened shredded coconut into a third shallow dish for easy coating.

                - Begin the coating process by dredging each tofu piece in the flour mixture, ensuring it’s fully covered. Next, dip it into the almond milk mixture, allowing any excess to drip off. Finally, coat it with shredded coconut, gently pressing the coconut onto the tofu to ensure it sticks well.

                  Baking the Tofu:

                    - Line a baking sheet with parchment paper for easy clean-up and to prevent sticking.

                      - Arrange the coated tofu pieces in a single layer on the baking sheet, making sure they don’t overlap.

                        - Bake in the preheated oven for 25-30 minutes, flipping the tofu halfway through the baking time to achieve an even golden and crispy texture.

                          Preparing the Pineapple Slaw:

                            - While the tofu bakes, take a large mixing bowl and combine the finely shredded cabbage, diced pineapple, thinly sliced red bell pepper, and chopped cilantro.

                              - In a small bowl, whisk together the lime juice, rice vinegar, olive oil, salt, and pepper until the dressing is emulsified.

                                - Pour the dressing over the slaw ingredients and toss everything together until well mixed. Taste and adjust the seasoning as needed.

                                  Serving:

                                    - Once the tofu is golden and crispy, remove it from the oven and let it cool for a few minutes before serving.

                                      - Plate the coconut crusted tofu alongside a generous helping of pineapple slaw. For an added burst of freshness, drizzle with extra lime juice if desired.

                                        Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4

                                          - Presentation Tips: Serve the dish on a large white plate to highlight the vibrant colors of the slaw and crispy tofu. Garnish with lime wedges or additional cilantro for a fresh touch.