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Coconut-Encrusted Tofu Cutlets



Coconut and wheat germ provide 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 tofulicious!

Makes 3 to 4 servings



14 to 16 ounces extra-firm regular tofu, drained
2/3 cup unsweetened shredded dried coconut
1/3 cup wheat germ (see note for Gluten-Free Option)
1/8 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/3 cup tamari
Maple-Scallion Dipping Sauce (see recipe below)



Preheat the oven to 400 degrees F. Lay the tofu flat on a cutting board, and slice in half. Stand one half on end, and slice horizontally into three even slices. Stack the slices, and cut into thirds. Repeat with second half of the tofu. Line a rimmed baking sheet with unbleached parchment paper.


Put the coconut, wheat germ, cayenne pepper, and turmeric in a medium 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 pieces until they are all coated.


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


NOTE: For a Gluten-Free Option, you may use gluten-free oat bran or finely crushed gluten-free corn flakes in place of the wheat germ, if desired.



Makes 3 servings

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

Put the maple syrup and tamari in a small bowl. Whisk to combine. Divide equally into three dipping bowls. Top each serving with some of the sliced scallion.