On a recent trip to the Caribbean with my Mom, I was reminded of something my husband and I used to love eating before going plant-based. Coconut shrimp. Hmmm. I immediately thought I could make that whole food plant based. So this recipe is Coconut Crusted Tofu with Pineapple Dipping Sauce and my husband approves!
This was really easy and turned out great. Even my kids liked it!
Make sure you buy extra firm tofu so that the bites will hold their shape better. Drain and wrap in clean dish towel to soak up extra moisture. Or you can use a tofu press. Then cut the tofu into about 1 inch squares.
Coconut Crusted Tofu Assembly Station
In a line have your tofu squares, bowl of lite coconut milk, and bowl of batter (flour & shredded coconut). Dip the tofu in the coconut and then in the flour. Place on a baking sheet.
I baked the coconut tofu bites so there is no oil. Just use parchment paper or a silicone baking mat like this one that I have so you don’t even need cooking spray.
I actually used almond flour because I like the flavor, but you can do any flour like whole wheat or oat for less fat.
Bake for 15 minutes, then carefully turn them, then bake for 15 more minutes. They come out nice and toasty brown!
Easy Peasy Pineapple Dipping Sauce
The pineapple sauce is really simple – just pineapple chunks, pure maple syrup, & lime juice. Blend in a food processor until smooth. It was a hit! You can even add some cayenne pepper if you like some kick.
You can serve the coconut crusted tofu bites over brown rice or even this Cilantro & Lime Brown Basmati Rice. Squeeze lime juice over for extra flavor.
Don’t like tofu or eat soy? No problem! You can use cauliflower instead! Just use raw cauliflower florets instead of tofu. I don’t recommend frozen because it will be soggy. Get a head of cauliflower and chop it up or you can buy a bag of pre-cut cauliflower at most grocery stores in the produce section.
Other Recipes You Might Enjoy:
- Thai Red Curry with Tofu
- Crispy Baked Tofu Marinara
- Tofu Scramble Breakfast Burritos
- Homestyle Tofu Sloppy Joes
- Cilantro & Lime Brown Basmati Rice
- Vegan Black Bean & Avocado Quesadillas
- Vegan Black Bean & Spinach Enchiladas
Coconut Crusted Tofu with Pineapple Dipping Sauce
- 14 ounces extra firm tofu
- 14 ounces lite coconut milk
- 1 cup unsweetened coconut flakes
- 1 cup whole wheat flour or almond flour
Pineapple Dipping Sauce
- 2 cups pineapple chunks, drained
- 1 tablespoon maple syrup
- 2 teaspoons lime juice
- 1/8 teaspoon cayenne pepper optional
For the coconut crusted tofu
- Preheat oven to 400º F and line a baking sheet with a silicone baking mat or parchment paper.
- Drain tofu, wrap in a towel and press out extra moisture. Unwrap and cut into 1 inch cubes.
- Pour coconut milk into a medium bowl. Combine the almond flour & coconut flakes in a second medium bowl.
- Dip the tofu in the coconut milk and then coat with the almond flour/coconut flake batter. Place on the baking sheet.
- Bake the coated tofu for 15 minutes. Then turn each cube and bake for 15 more minutes until lightly browned.
For the pineapple sauce
- Blend drained pineapple, maple syrup, & lime juice (& optional cayenne pepper for kick) in a food processor until smooth.
- Serving suggestion: Serve tofu with pineapple dipping sauce over a bed of brown jasmine rice.
I think I would marinate the tofu in Old Bay Seasoning before breading it. Maybe add a touch of kelp. Gives it more of a seafood flavor. I once made some tofu “crab” cakes using Old Bay Seasoning and two meat eaters could not believe it was tofu. They thought it was real crab meat.