Cooked - Coconut Crusted Tofu With Pineapple Slaw

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Home Pricing Community My Recipes

Coconut Crusted Tofu With Pineapple Slaw

4.0

1 block firm tofu (14 oz / 400 g), pressed and cut into cubes

½ cup unsweetened shredded coconut

¼ cup panko breadcrumbs

1 tbsp sesame seeds

2 tbsp flour

¼ tsp salt

¼ tsp black pepper

2–3 tbsp unsweetened plant-based milk

Olive oil spray or 1 tbsp oil for baking

1 cup shredded cabbage (green or purple)

½ cup shredded carrots

½ cup fresh pineapple, finely diced

2 tbsp fresh cilantro or parsley, chopped

1 tbsp lime juice

1 tsp olive oil

Pinch of salt & black pepper

Mix coconut, panko, sesame seeds, flour, salt, and pepper in a shallow bowl.
Pour plant milk into another shallow bowl.
Dip tofu cubes in plant milk, then roll in coconut-panko mixture until fully coated.
Preheat oven to 400°F (200°C).
Place coated tofu on a parchment-lined baking tray.
Spray lightly with olive oil.
Bake 18–20 minutes, turning halfway, until golden and crispy.
In a bowl, combine cabbage, carrots, pineapple, and cilantro.
Drizzle with lime juice and olive oil, season with salt and pepper.
Toss gently to combine.
Plate coconut-crusted tofu with a side of pineapple slaw.
Optional: garnish with extra cilantro or lime wedges.

Course🍽️Main Course

Diets🌱Vegan...

CategoryTofu Dish

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 15 weeks ago

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