Prep time: About 7 to 10 minutes
Cooking time: About 20 to 25 minutes
Calories per serving: 277 (based on 3 servings)
Who else loves coconut? I know I do! This tofu recipe works great and I think it might convert some non-tofu lovers into one. It is THAT good!
Here’s everything you need to make this dish:
Tofu Extra Firm, ¾ of the package (I used Nasoya brand), cut into 1 inch cubes
¾ cup Unsweetened Shredded Coconut (I used Bob’s Red Mill brand)
1 tsp sea salt
½ tsp freshly ground black pepper
½ tsp paprika
¼ tsp cayenne pepper
1/8 tsp turmeric
1 medium egg with a pinch of salt
1 to 2 tbsps 2% milk
1) Preheat the oven to 350 degrees F (177 degrees C). If you don’t have any oven, you can also fry the tofu.
2) Pat dry the tofu with paper towels before slicing. Tofu has a ton of moisture in it so for it to absorb the flavors from your spices, this step is important. Slice them into medium sized cubes. Set aside.
3) In a medium bowl, mix together the coconut, salt, ground pepper, paprika, cayenne pepper and turmeric. It’s better to mix with your clean, dry hands to ensure that all spices are evenly distributed.
4) Next, in a small bowl, slightly beat the egg, add a pinch of salt, then, add in about a tablespoon of milk.
5) Dunk the tofu cubes onto the egg mixture first, then, roll each one into the coconut mixture, coating all sides evenly.
6) Line up a baking sheet with parchment paper, or spray it with nonstick cooking spray. Spread your tofu cubes onto the sheet.
7) Bake your cubes for about 22 to 25 minutes. The crust will be a nice, golden brown. If pan frying, you will also know when the tofu are done when the crust is golden brown. I suggest pan frying in medium high heat. Frying shouldn’t take as long as baking. After frying, you may also want to let the tofu cubes stand in a cooling rack. That way, you are getting rid of some excess oil.
8) Serve with rice or your favorite side, or both. Featured in the photo is one of my absolute favorite sides, Oven Roasted Brussels Sprouts. Recipe can be found at http://annacostafood.wordpress.com/2012/02/23/crispy-brussel-sprouts-with-a-garlic-aioli/. I also tried a few dipping sauces, and I must say that the sweet chili sauce works best! Enjoy!
Eat well and be well. – Ella Bella