Coating extra-firm tofu with shredded coconut, then baking it in the oven until it is crispy on the outside, but still tender on the inside, makes for an enticing way to serve tofu to your family and friends. For a soy-free option, use chickpea tofu, fava bean tofu, or your preferred soy-free tofu brand.

To round out the meal, try serving these tasty tofu cutlets with Black Quinoa and Cremini Mushrooms and Steamed Green Beans and Carrots with Orange Sauce on the side, with Almond “Creamy” Pudding for dessert! YUM! You can now watch me prepare this entire “tofu-licious” meal on YouTube!

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ABOUT THE RECIPE:

Shredded coconut provides a luscious crunchy coating that encases these delicately flavored Coconut-Encrusted Tofu Cutlets. If you have had a difficult time getting your family to eat tofu, here is the perfect dish to try. It’s tofu-licious!

Makes 3 to 4 servings

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INGREDIENTS:

14 to 16 ounces extra-firm regular tofu, well-drained (see note for soy-free options)
2/3 cup unsweetened shredded dried coconut
1/3 cup wheat germ (see note for gluten-free options)
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/3 cup tamari or coconut aminos
Maple-Scallion Dipping Sauce (see recipe below)

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INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line a medium-sized, rimmed baking sheet with unbleached parchment paper.

Slice the tofu into 12 "cutlets." To do so, lay the block of tofu on a cutting board, and slice it in half. Stand one half on end, and slice it horizontally into three even slices. Stack the slices, and cut into thirds. Repeat with the second half of the tofu.

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Put the coconut, wheat germ, turmeric and cayenne pepper in a medium-sized bowl and whisk together to combine. Pour the tamari into a small bowl. Dip each tofu cutlet into the tamari to coat all sides, then immediately dip it into the coconut mixture. Coat the tofu generously with the coconut mixture, patting it down to help it adhere. Put the tofu cutlet on the prepared sheet. Repeat with the remaining tofu cutlets until they are all coated.

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Loosely tent the baking sheet with foil, being careful not to let the foil touch the top of the cutlets. Bake for 30 to 35 minutes. Remove the foil, and bake for an additional 5 to 15 minutes, or until the coating is golden brown and crunchy. Serve 3 to 4 cutlets per person with Maple-Scallion Dipping Sauce on the side.

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NOTE: For a soy-free option, use chickpea tofu, fava bean tofu, or your preferred soy-free tofu brand.

NOTE: For a gluten-free option, use gluten-free oat bran or finely crushed gluten-free corn flakes in place of the wheat germ.

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MAPLE-SCALLION DIPPING SAUCE

Makes 3 servings

3 tablespoons maple syrup
1 tablespoon tamari
1 small scallion, thinly sliced

Put the all of the ingredients in a medium-sized bowl. Briskly whisk to combine. Refrigerate until serving. When you are ready plate up the meal, divide the sauce equally into three to four small "dipping" bowls, and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

Shredded coconut provides a luscious crunchy coating that encases these delicately flavored Coconut-Encrusted Tofu Cutlets. If you have had a difficult time getting your family to eat tofu, here is the perfect dish to try. It’s tofu-licious!

Makes 3 to 4 servings

2

INGREDIENTS:

14 to 16 ounces extra-firm regular tofu, well-drained (see note for soy-free options)
2/3 cup unsweetened shredded dried coconut
1/3 cup wheat germ (see note for gluten-free options)
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/3 cup tamari or coconut aminos
Maple-Scallion Dipping Sauce (see recipe below)

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line a medium-sized, rimmed baking sheet with unbleached parchment paper.

Slice the tofu into 12 "cutlets." To do so, lay the block of tofu on a cutting board, and slice it in half. Stand one half on end, and slice it horizontally into three even slices. Stack the slices, and cut into thirds. Repeat with the second half of the tofu.

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Put the coconut, wheat germ, turmeric and cayenne pepper in a medium-sized bowl and whisk together to combine. Pour the tamari into a small bowl. Dip each tofu cutlet into the tamari to coat all sides, then immediately dip it into the coconut mixture. Coat the tofu generously with the coconut mixture, patting it down to help it adhere. Put the tofu cutlet on the prepared sheet. Repeat with the remaining tofu cutlets until they are all coated.

5

Loosely tent the baking sheet with foil, being careful not to let the foil touch the top of the cutlets. Bake for 30 to 35 minutes. Remove the foil, and bake for an additional 5 to 15 minutes, or until the coating is golden brown and crunchy. Serve 3 to 4 cutlets per person with Maple-Scallion Dipping Sauce on the side.

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NOTE: For a soy-free option, use chickpea tofu, fava bean tofu, or your preferred soy-free tofu brand.

NOTE: For a gluten-free option, use gluten-free oat bran or finely crushed gluten-free corn flakes in place of the wheat germ.

7

MAPLE-SCALLION DIPPING SAUCE

Makes 3 servings

3 tablespoons maple syrup
1 tablespoon tamari
1 small scallion, thinly sliced

Put the all of the ingredients in a medium-sized bowl. Briskly whisk to combine. Refrigerate until serving. When you are ready plate up the meal, divide the sauce equally into three to four small "dipping" bowls, and serve.

Coconut-Encrusted Tofu Cutlets
These enticing tofu cutlets are a wonderful way to serve this protein-rich, vegan staple to “tofu newbies!” You can now watch me prepare this yummy recipe (along with the entire menu plan) on YouTube! Scroll down this page to find the links to the side dishes for this tasty meal.

Here are some delicious dishes to serve with the Tofu Cutlets:

Black Quinoa with Cremini Mushrooms – In this beautiful side dish, mushrooms add robust flavor to black quinoa, which is reminiscent of “forbidden rice.” If you cannot locate black quinoa in your supermarket, you may use the white, red, or tri-color quinoa in this novel side dish.
Steamed Green Beans and Carrots with Orange Sauce – The refreshing citrus notes of the orange juice enhance this colorful veggie recipe. A finishing sprinkle of gomasio adds a subtle crunch, but if you cannot find gomasio in your market, plain roasted (or raw) hulled sesame seeds substitute perfectly.
Almond “Creamy” Pudding – Got 5 minutes? That is all the time you need to prepare this rich and creamy-tasting vegan, oil-free and gluten-free pudding. If needed, you can use your preferred seed or nut butter in place of the almond butter in this easy and delicious recipe!
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
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