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